Baked Nachos With Roasted Sweet Potatoes Recipes

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BAKED NACHOS WITH ROASTED SWEET POTATOES



Baked Nachos with Roasted Sweet Potatoes image

This lightened-up recipe has everything you could want in a platter of nachos: the crunchiness of homemade tortilla chips, spiciness from saucy adobo-tinged pinto beans and creaminess from roasted sweet potatoes and avocado, all topped with a fresh salsa.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 sweet potatoes, about 1 pound, cut into 1/2-inch cubes (3 1/2 cups)
2 tablespoons olive oil
2 teaspoons ground cumin
Kosher salt
10 corn tortillas, each 5 1/2 inches in diameter
Nonstick cooking spray
1/2 teaspoon chili powder
Grated zest and juice of 1 lime
1 small onion, chopped
2 tablespoons adobo sauce from canned chipotle in adobo sauce
1 teaspoon tomato paste
One 14-ounce can pinto beans, drained and rinsed
1 tomato, roughly chopped
1/2 serrano chile, seeded if desired, chopped
1 1/2 cups shredded Cheddar
1/2 avocado, sliced
1/4 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the sweet potatoes in a medium bowl with 1 tablespoon oil, cumin and 1/4 teaspoon salt. Spread on a baking sheet and roast until soft and partially browned, 25 to 30 minutes.
  • Spray both sides of the tortillas with cooking spray, then stack them up and cut the stack into 8 triangular pieces. Separate the tortilla pieces and lay them out onto a baking sheet. Sprinkle with the chili powder and 1/4 teaspoon salt and toss. Bake the chips until crisp, about 15 minutes, tossing the chips halfway through the baking time. Remove the chips from the oven and toss them with the lime zest.
  • Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add half of the onions and cook, stirring, until soft, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup of water and simmer the sauce until it thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble the nachos.
  • Combine the tomatoes, remaining onions, serrano chile, lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in a food processor. Pulse until the mixture becomes a chunky salsa.
  • To assemble the nachos, mound half of the tortilla chips in a 9-by-13-inch baking dish. Scatter most of the beans and the sweet potatoes over the chips. Sprinkle with half of the cheese. Mound the rest of the chips over the cheese and finish with the remaining beans, sweet potatoes and cheese. Place in the oven until the cheese melts, 5 to 7 minutes. Top with the avocado, salsa and cilantro.

Nutrition Facts : Calories 420 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 45 milligrams, Sodium 920 milligrams, Carbohydrate 39 grams, Fiber 9 grams, Protein 17 grams, Sugar 8 grams

LOADED SWEET POTATO NACHOS RECIPE BY TASTY



Loaded Sweet Potato Nachos Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion

Provided by Crystal Hatch

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

2 sweet potatoes, small
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 skinless chicken breast
2 cups black beans
1 jalapeño pepper, optional
½ cup low-fat cheese
½ avocado
pico de gallo, optional
green onion, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Evenly slice sweet potatoes into rounds.
  • In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
  • Lay rounds flat on a parchment-lined baking sheet and set aside.
  • On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
  • Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
  • Allow both to cool. Then, shred the chicken using two forks.
  • Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
  • Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams

QUICK POTATO NACHOS



Quick Potato Nachos image

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Provided by Micaella

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned chopped green chiles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
  • Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
  • Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g

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