Roasted Sweet Potato Nachos
I have a thing for roasted veggies, specifically Sweet Potatoes.
I love this recipe because you can almost always throw this together with extras you have in your fridge. As long as you have Sweet Potatoes + some kind of Beans, you are basically 1/2 way there.
Roasted Sweet Potato Nachos: Healthier take on Nachos
-3 Large Sweet Potatoes, cut lengthwise
-1 Can Beans of choice. I used Black, but I think anything would work
-2 Ears Sweet Corn
-1 Cup sliced Cherry Tomatoes
- Handful fresh Cilantro, chopped
-1/3 Cup diced Yellow Onion
-Shredded Cheese of Choice. I use Vegan Cheese from Diaya Foods.
Pre heat oven to 415f. Wash & Slice Potatoes lengthwise. Toss Potatoes in a bowl with a drizzle of Olive Oil & a sprinkle of Salt & Pepper. Lay flat on lined baking sheet & roast for 20-40 min depending on thickness of Potatoes. You want them to be tender & have browned edges before you take them out.
While Potatoes are roasting:
Cut Corn off Cobb & toss with diced Onion. Saute in a bit of Olive Oil on Med/High till slightly charred. Set aside. Slice Tomatoes + Avocado & set aside. Roughly chop Cilantro, set aside. Drain & rinse beans, set aside.
Remove Potato from oven & rearrange to layer potatoes + Beans + Corn mixture. Top with handfuls of shredded Cheese and put back in the oven till Cheese is melted & bubbly.
Add Tomato & Avocado mixture + Cilantro on top. You could also add sliced Jalapenos if you like some heat.
Enjoy while it's hot~