This sweet potato nacho recipe is seriously becoming my favorite recipe ever. It’s absolutely delicious, really easy to make, & is super healthy. It’s loaded with healthy fats, protein, & tons of other good stuff making it a great meal or even a perfect snack. There are also many ingredients substitutes you can make depending on what you have. Feel free to swap the sour cream out for some greek yogurt, you can use any variety of beans you have, add some mushrooms or peppers or whatever other veggies you have – the options are endless.
As for actually creating this recipe, you really only need about 5 minutes of your time. Once you slice the sweet potatoes, stick ’em in the oven, rinse off your beans, & chop the remaining ingredients you just have to sit patiently while the sweet potato cooks & then top it all once they’re done cooking. In total it may take about 40 minutes to make but most of that time (i.e. 35 minutes of it) doesn’t require you to do anything. So go ahead & get that extra work done, read that book that’s been sitting next to your bed for nearly a year now, or do as I’m currently doing & catch up on the latest episode of your favorite shows!
- 2 medium sweet potatoes
- 1 scallion
- ½ cup pinto beans
- 2 tbsp cabbage, chopped
- ½ avocado, sliced
- sprinkle of shredded cheese
- dollop of sour cream or greek yogurt
- Preheat oven to 350F. Slice 2 sweet potatoes width wise into thin slices (should be potato chip size). Place on parchment lined baking sheet & spread so no potato is on top of another. Bake for 30 minutes or until slices begin to brown. Remove from oven & let cool.
- Chop scallion excluding the very top & bottom. Rinse off beans. Top sweet potatoes with scallion, beans, cabbage, avocado, & cheese. Add a dollop of sour cream (or greek yogurt) in the center. Serve & enjoy!