Loaded Southwest Sweet Potato Nachos
Sweet Potato Nachos are piled high with spicy hummus, black bean and corn salsa, cilantro and jalapeños for extra heat.
Servings: 4 servings
Ingredients
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, drained and rinsed
- 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 maple syrup
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and black pepper to taste
Other Ingredients
- 1/2 cup hummus
- Jalapeño slices chopped cilantro and lime wedges for garnish
Instructions
Baked Sweet Potato Chips
- Preheat oven to 425° F. and spray a baking sheet (2 if needed) with cooking spray or line with parchment paper.
- Slice the sweet potatoes as thin as possible or use a mandoline if you have one. 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.
- 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
- In a bowl add all of the salsa ingredients, then stir together until combined. Taste for seasoning.
Assembling
- Place the sweet potato chips on a plate and dollop the hummus on top of them. Top with the black bean and corn salsa, slices of jalapeño, cilantro and lime wedges. Serve immediately.
Nutrition
Calories: 265kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 247mg | Potassium: 652mg | Fiber: 9g | Sugar: 6g | Vitamin A: 16194IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 3mg