Sweet Potato Nachos
These easy sweet potato nachos make a great appetizer or quick healthy dinner. They’re loaded with cheese, black bean, avocadoes, and more!
Servings: 4
Ingredients
- 2-3 chicken breasts
- 1 bag of sweet potato chips (I use 6 oz Terra Krinkle Cut Sweet Potato Chips, Sea Salt)
- 1/3 cup black beans (partial can)
- 1/3 cup frozen corn, thawed
- ½ cup shredded cheese
- 1 jalapeno, sliced
- 1/3 cup shredded lettuce
- 1 tomato, diced
- 2 avocadoes, diced
- ¼ cup minced or whole cilantro leaves
- ¼ cup sliced green onions
Instructions
- Preheat oven to 350°F. Put chicken breasts in a glass pan with about an inch of water. Bake for 50-60 minutes or until internal temperature reaches 165°F. Allow to cool. Shred with a fork.
- Add a full bag of sweet potato chips to a nonstick baking pan (about 17”x11” in size or similar will work).
- From the ingredients above, add anything that you would like served on your nachos hot. These use shredded cooked chicken, black beans, corn, cheese, and jalapenos. Bake at 400°F for 4-6 minutes or until cheese is melted.
- Top with all ingredients you’d like served on your nachos cold. These use lettuce, tomatoes, avocadoes, minced or whole cilantro leaves, and green onions.
Notes
*I prefer to use a block of cheese and shred it myself. Pre-shredded cheese contains many additional preservatives and to me doesn’t taste as good either.