BLACK BEAN SWEET POTATO NACHOS
BLACK BEAN SWEET POTATO NACHOS
INGREDIENTS
2 large sweet potatoes - washed and cut into 1/8 inch rounds
1 can of organic black beans - rinsed and drained
1 teaspoon. cumin
2 tsp chili powder
1/4 tsp. Salt-
1/2 tsp. garlic powder
1 avocado
1/2 lime - juiced
3 tbsp coconut milk - or milk of your choice
1/4 tsp. Salt-
1/4 tsp. garlic powder
1 cup of salsa
INSTRUCTIONS
- Preheat the oven to 425.
- Wash the sweet potatoes. Cut the sweet potato in 1 / 4-1 / 2-inch rounds.
- Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
- Place the sweet potato round on the baking sheet and put in the oven for 20 minutes.
- As soon as the timer runs out, take the sweet potato rounds out of the oven and turn them over. Bake for another 10 minutes.
- Take out of the oven and let cool slightly.
- While the sweet potato rounds cool, rinse a can of black beans and let them drain.
- Add the black beans, 1 tsp. Cumin, 2 tsp. Chili powder, 1/4 tsp. Salt, 1/2 tsp. Put the garlic powder in a bowl. Microwave high for 1 1/2 minutes.
- After cooking, add half a cup of salsa to the black beans and stir well.
- While the black beans are cooking smash and avocado in a bowl. After the puree, add the remaining salt and garlic powder. Add coconut milk and stir well,
- Put the sweet potato nachos together into a layer of potatoes, top with black beans, avocado sauce and salsa, continue stacking the sweet potatoes and cover with the toppings.
Article is adapted from site.