Sweet Potato Nachos

Ingredients

  •  1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup black beans (drained, rinsed)
  • 1/3 cup reduced-fat, shredded cheddar cheese
  • 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

Directions

  1. Preheat the oven to 425°F.
  2. Cover the baking pans with foil and coat with nonstick cooking spray.
  3. 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).
  4. Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  5. 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.

Nutrition Facts

  • Calories – 224
  • Total Fat – 1.9 g
  • Saturated Fat – .4g
  • Trans Fat – Og
  • Polyunsaturated Fat – .4g
  • Monounsaturated Fat – .2 g
  • Cholesterol – 51mg
  • Sodium – 314 mg
  • Total Carbohydrate – 27 g
  • Dietary Fiber –  7g
  • Sugars – 11 g
  • Protein – 26 g
  • Dietary Exchanges – 1/2 starch, 3 vegetable, 3 lean meat