Plant Based Sweet Potato “Nachos”
Servings: 6
Calories: 304kcal
Ingredients
- 4 medium sweet potatoes , peeled and cut into ¼ inch slices
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- ½ (16 ounce) jar House Party Cheesy Dip, hot or mild
- 2 jalapeno peppers , sliced
- ¼ cup fresh cilantro , roughly chopped
- ¼ cup Pico de Gallo
Instructions
- Preheat oven to 375°F convection or 400°F regular. Line two baking sheets with parchment paper.
- Place the sweet potato slices on the sheet pans, drizzle with olive, add salt and pepper, and toss to coat. Lay flat in the pans.
- Cook for 20 minutes, flip the sweet potatoes, then cook for another 20 minutes or until crispy. Transfer to an oven-proof serving platter. Leave oven on.
- Scatter the black beans evenly over the sweet potatoes then top with the House Party Cheesy Dip. Put back in the oven for 4-5 minutes or until the cheesy dip is hot.
- Top with jalapenos, cilantro, and Pico de Gallo and serve.
Nutrition
Calories: 304kcal | Carbohydrates: 47g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 28mg | Sodium: 1041mg | Potassium: 832mg | Fiber: 10g | Sugar: 10g | Vitamin A: 21763IU | Vitamin C: 12mg | Calcium: 207mg | Iron: 2mg