Cravings are inevitable, but what you do to satisfy them is entirely up to you. The next time you get a hankering for nachos, try making some at home with sweet potatoes instead! You’ll have fun making these and feel satisfied eating them. Looking for a meal instead? Simply top your nachos with some chicken (maybe even the leftovers from the Hawaiian Chicken Kebabs you made the day before) or pork when you add the cheese. This healthy spin on a food favorite is perfect in any weather – from Big Game snacking to enjoying a summertime side dish.
- 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1-1/2 tsp. paprika
- 1/3 cup reduced-fat shredded Cheddar cheese
- 1/3 cup black beans (optional)
- 1/3 cup chopped tomato (1 plum tomato) OR
- 1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
- 1/3 cup chopped avocado
- Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
- Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
- Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Per serving: Calories 209, Total Fat 5.5g, Sat. Fat 1.7g, Carbohydrates 34g, Sugars 7g, Fiber 6g, Cholesterol 5mg, Protein 6g, Sodium 194mg.
Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program.
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