Who does not love nachos? Nachos are a great appetizer because they contain all the food groups: Veggies, carbs, protein and healthy fats. Using sweet potatoes as a based not only adds complete carbohydrates and fiber, but are sturdier for holding all of the yummy nacho toppings. This is the perfect meal! You get fiber from the bell pepper and tomatoes as well the sweet potatoes. Adding guacamole provides omega 3 fatty acids and topping with black beans adds more fiber and protein.
Ingredients
- 2 large sweet potatoes
- 1 bell pepper (green/yellow/red)
- 1 cup cherry tomatoes
- 1 small red onion, diced
- 1 cup no salt/low salt black beans, drained and rinsed
- ½ cup cheddar cheese, shredded low fat
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp pepper
- Optional: jalapenos, cilantro or Greek yogurt
Directions
- Preheat oven to 425°F
- Wash sweet potatoes very well if keeping the skin on. (Keep skin on for extra fiber!).
- Slice sweet potatoes into rounds. Chop bell pepper and onion.
- Drain and rinse black beans.
- Toss sweet potatoes in seasonings and coat evenly.
- Line a sheet pan with foil. Add coated potatoes to the pan. Add toppings across potatoes. Add cheese.
- Once pan is prepared, cook for 20-30 min, toss about half way through
- Once cooked and crispy, top with cilantro, jalapenos and Greek yogurt. Serve with homemade guacamole.
Yield: 5 servings
Dietitian Tip
Add lean ground beef or shredded chicken for more protein!
Nutrition Facts
130 Calories; 1g Fat (.5 g Saturated Fat; 0 g Trans Fat); 0 mg Cholesterol; 020 mg Sodium; 24 g Carbohydrate (6 g Fiber, 6 g Sugar, 0 g Added Sugar); 7 g Protein; 0% Daily Value (DV) Vitamin D; 6% DV Calcium; 10% DV Iron; 10% DV Potassium