Sheet Pan Sweet Potato Nachos
Ingredients:
3 medium sweet potatoes
1lb 93/7 ground beef (I recommend local grass fed beef - find a local farmer!)
1 taco seasoning packet (I use the brand Siete for a clean option)
1/2 cup drained and rinsed black beans
1/2 cup Mexican shredded cheese
Salt, garlic powder, smoked paprika
Toppings:
1 medium tomato, diced
1 small red onion, diced
1 fresh jalapeño, sliced
1 medium avocado, diced
1/2 cup nonfat plain greek yogurt
Green onion, chopped
Cilantro, chopped
Lime cut into wedges
Directions:
Slice sweet potatoes into thin discs. Place in large bowl and submerge in ice water. Let sit for at least 10 minutes. This will help them get crispier as they bake.
Preheat oven to 400 F.
Drain potatoes after letting them soak for 10 minutes. Pat sweet potato discs as dry as possible with paper towel.
In the same bowl, drizzle sweet potatoes with olive oil. Season with salt, garlic powder, and smoked paprika. Stir to coat the sweet potatoes evenly.
Spray large sheet pan lightly with cooking spray, spread sweet potato discs evenly on pan. Place into oven and bake for 20min. Remove sheet pan and flip potatoes. Return to oven for an additional 20min.
While potatoes are baking, cook ground beef on stove top. Drain excess oil and season with taco seasoning packet. Set aside.
After potatoes have baked for a full 40min, remove from oven. Spread ground beef and black beans evenly over potatoes. Sprinkle on cheese. Return to oven for about 2-3 minutes until cheese is melted. Remove sheet pan from oven.
In a separate bowl, mix diced tomatoes and onion, season with salt and squeeze in juice from one lime wedge. Spread this mixture evenly on sheet pan. Add avocado, jalapeño slices, and dollops of plain greek yogurt. Sprinkle on green onion and cilantro. Finish off with a squeeze of lime juice.
For 1/4 of sheet pan - numbers will vary based on topping choices:
495 calories
Protein - 45 grams
Fat - 18 grams
Carb - 37 grams
Search “Megan Rae Nutrition” on MyFitnessPal to find and log this recipe.
