Healthy Sweet Potato Nachos

Say hello to your new favorite way to eat nachos! These Healthy Sweet Potato Nachos pack a punch of flavor and nutrients in every bite. The roasted sweet potato slices are loaded with a mixture of seasoned ground beef, fiber-rich black beans and sneaky cauliflower rice. Finish it off with a sprinkle of cheese and you have an easy, healthy dinner ready in just 30 minutes!

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

cutting board
knife
extra large baking sheet or 2 normal baking sheets
can opener
colander
large pan
spatula

Ingredients

1 lb sweet potato cut into thin slices (¼" or less)
cooking spray or oil
kosher salt
1 lb ground beef
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
kosher salt & black pepper to taste
1 can black beans drained & rinsed (16oz)
6 oz frozen cauliflower rice (optional)
3 garlic cloves minced
2 chipotle peppers in adobo chopped*
3 tbsp adobo sauce *
4-6 oz shredded mexican-blend cheese

Topping Ideas:

pico de gallo
avocado chunks or guacamole
chopped cilantro
full-fat plain greek yogurt or sour cream

Instructions

First, preheat your oven to 425F. Add sweet potato slices to an extra-large baking sheet (21x15") and spread out evenly so that there's no overlap. If you don't own one this big, I recommend splitting it between two normal-sized baking sheets. Then, spray or brush the top of each sweet potato slice with oil and season with kosher salt. Flip, and repeat on the other side. Transfer to the oven to roast for 15 minutes, flipping halfway.
1 lb sweet potato, cooking spray, kosher salt
Meanwhile, bring a large pan to medium heat. Once hot, add ground beef and break apart with your spatula. Season with chili powder, cumin, smoked paprika, kosher salt & black pepper. Continue cooking until just browned through. Drain off any excess grease/liquid, then add in the black beans, frozen cauliflower rice, garlic, chipotle peppers and adobo sauce. Cook for 3 more minutes, stirring occasionally.
1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, kosher salt & black pepper, 1 can black beans, 6 oz frozen cauliflower rice, 3 garlic cloves, 2 chipotle peppers in adobo, 3 tbsp adobo sauce
Reduce oven temperature to 400F. Push the sweet potato slices closer together on the baking sheet (if you were using two baking sheets, at this point you can consolidate to one). Then, spread the ground beef mixture evenly over top, followed by the shredded cheese. Return baking sheet to the oven for about 5-8 more minutes, or until cheese is melted.
4-6 oz shredded mexican-blend cheese
Garnish the sweet potato nachos with whatever your heart desires - I like to do chunks of avocado, pico de gallo, chopped cilantro and dollops of greek yogurt/sour cream. Enjoy!
pico de gallo, avocado chunks, chopped cilantro, full-fat plain greek yogurt

Video

Notes

*NOTE: Chipotle peppers in adobo sauce come in a small can and can be found in the international section of the grocery store. I would consider this recipe to be medium spice level, so if you are sensitive to spice I'd recommend reducing or entirely omitting the adobo sauce.

NUTRITION INFO: The nutrition information listed below is per serving, assuming that you use 90% lean ground beef, 4 oz of cheese and does not include any additional toppings.

Calories: 433kcal

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: Black Beans, Cauliflower Rice, Cheese, Gluten Free, ground beef, Healthy Dinner, Hidden Veggies, High Fiber, Mexican, Nachos, Sweet Potato

Nutrition