Sweet Potato Nachos
Prep Time
- Prep | 10 minutes
- Cook | 20 minutes
- Ready in | 30 minutes
Utensils
- Large Sauce Pan
- Baking Tray
- Mixing Bowl
Ingredients we send
- Red Onion
- Cherry Tomatoes
- Zucchini
- Sweet Potatoes
- Tinned Black Beans / * may be replaced with red kidney beans due to short supply
- Nutritional Yeast
- Avocado
- Cumin & Paprika
Ingredients you’ll need
- Olive Oil
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 566kcal, Fat 30.1g, Proteins 21.3g, Carbs 41.9g,
ALLERGY INFO
Gluten Free |
Method
- Preheat oven to 220 degrees. Finely dice onion, chop zucchini into coins and cut cherry tomatoes in halves. Cut sweet potato into small thin round circles to make the nachos. Drain and wash black beans.
- Place sweet potatoes on a baking tray, drizzle in oil, salt and pepper. Place into the oven for 6-8 minutes, then turn sweet potatoes over and cook for another 6-8 minutes.
- Heat oil in a pan, sauté onion for 2-3 minutes, add zucchini and cherry tomatoes, sauté for 2-3 minutes. Add black beans, cumin & paprika, stir for 3-4 minutes, add a drizzle of water if the pan begins to stick. Set aside.
- Place the avocado into a mixing bowl with a drizzle of olive oil. Mash with a fork to your desired consistency. It can be as chunky or smooth as you like, season with salt and pepper.
- To serve divid sweet potato, place black bean mix on top of sweet potatoes along with the smashed avo. Sprinkle with nutritional yeast. Enjoy.
