In our family, figuring out dinner isn't always easy. Mommy is a vegetarian, Daddy is practically a carnivore, and Baby only likes to eat food that she can pick up and feed herself. On top of that, we want to be healthy. And of course, it has to taste good!
That's why I was so excited to figure out this recipe! It is a healthy version of a comfort food, but it tastes just as good- if not better! Swapping roasted sweet potato slices for chips adds vitamin A, vitamin C, manganese, fiber, etc! Using fresh ingredients is delicious but also reduces the processed foods in our diet. Cutting it up small makes it perfect for baby! She couldn't stop saying, "MMMMM!," while eating it! And neither could we ;)
Here's the recipe:
Sweet Potato Nachos
Serves: 3 1 can organic black beans 1 small can corn 1/2 bag organic shredded Mexican blend cheese or vegan cheese 2 medium or 1 extra large sweet potato 1 avocado 1 small tomato, diced 1/2 lime 1/2 red onion, chopped Sour cream or plain Greek yogurt- a dollop Salsa- a scoop (Celtic sea) Salt- to taste Garlic Powder (optional) Supplies: Oven tray Aluminum Foil Colander Can Opener 1) Preheat oven to 425 degrees F. 2) Peel and slice sweet potato into even slices, coat with olive oil. (Optional: sprinkle with Celtic sea salt and garlic powder) Line oven tray with aluminum foil, 1 tbsp olive oil and a flat layer of sweet potato slices. Stick in the oven for 12 minutes. 3) Meanwhile, rinse beans in colander and mix with BBQ sauce, just enough to coat the beans. Mix with 1/4 red onion chopped. 4) Flip over sweet potato slices and top with a layer of shredded cheese. Then sprinkle bean mixture and 1/2 of the diced tomato. Top with more cheese. 5) Place in oven until cheese is melted, about 10 minutes. 6) Meanwhile, prepare chunky guacamole. Dice avocado and mix with the rest of the chopped red onion, diced tomato, 1/2 can of corn. Top with lime juice and Celtic sea salt (optional). 7) Remove tray from oven. Serve with chunky guacamole, sour cream or greek yogurt, and salsa. Enjoy