Loaded Southwest Sweet Potato Nachos

Preparation 00:15 Cook Time 00:25 Serves 4     adjust servings


Baked Sweet Potato Chips

  • 2 sweet potatoes, sliced approximately 1/8 inch thick
  • 1 1/2 tablespoons olive oil
  • Kosher salt, black pepper, chili powder and ground cumin to taste

Black Bean and Corn Salsa

  • 3/4 cup black beans, rinsed and drained
  • 1/2 cup frozen corn, defrosted
  • 1 jalapeño, seeded, deveined and minced
  • 1 tablespoon chopped cilantro
  • 1/2 of a lime, juiced
  • 1/2 teaspoon honey or agave
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon granulated garlic
  • Kosher salt and black pepper to taste

Other Ingredients

  • 1/2 of a container Sabra Supremely Spicy Hummus (approximately 1/2 cup)
  • Jalapeño slices, chopped cilantro and lime wedges for garnish


Baked Sweet Potato Chips

  1. Preheat oven to 425 degrees F. and spray a baking sheet (2 if needed) with cooking spray or line with parchment paper.
  2. Slice the sweet potatoes as thin as possible or use a mandoline if you have one.
  3. Toss the sweet potato rounds, olive oil and spices in a large bowl until coated then dump them out onto the prepared baking sheet and spread out into an even layer. Don't overcrowd them.
  4. Bake for 10-15 minutes then remove from the oven and flip them over. Bake for another 10-15 minutes or until crisp.

Black Bean and Corn Salsa

  1. In a bowl add all of the salsa ingredients, then stir together until combined. Taste for seasoning.


  1. Place the sweet potato chips on a plate and dollop the hummus on top of them.
  2. Top with the black bean and corn salsa, slices of jalapeño, cilantro and lime wedges. Serve immediately.


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