YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Zesty Black Beans and Creamy Avocado
Enjoy a vibrant plate of crispy baked sweet potato rounds topped with zesty black beans, fresh diced tomatoes, red onion, and creamy avocado, finished with a cooling dollop of tangy non-fat Greek yogurt. This dish combines hearty textures and bright flavors, making it a satisfying meal any time of day.
INGREDIENTS
1 medium sweet potato (150g)
1 cup black beans (cooked, 172g)
3/4 cup non-fat Greek yogurt (184g)
1/4 medium avocado (50g)
1/8 cup diced red onion (15g)
1/4 cup diced cherry tomatoes (40g)
1 tbsp lime juice (15g)
2 tbsp chopped cilantro
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 pinch salt
PREPARATION
Preheat your oven to 425°F (218°C). Slice the sweet potato thinly into rounds or chips, keeping the skin on for extra texture and nutrients.
Toss the sweet potato slices with a pinch of salt and a light spray of olive oil if desired, then arrange them in a single layer on a baking sheet lined with parchment paper.
Bake the sweet potato chips for 20-25 minutes, flipping halfway through, until they are crisp and lightly browned.
While the chips are baking, rinse and drain the black beans. In a small saucepan, warm the beans over medium heat and season with ground cumin, chili powder, garlic powder, and a pinch of salt. Stir occasionally and allow the flavors to meld for about 5-7 minutes.
In a small bowl, gently mix the diced red onion and cherry tomatoes with the lime juice and chopped cilantro to create a fresh salsa.
Once the sweet potato chips are ready, assemble your nachos by layering the crispy chips on a serving plate, spooning the warm black beans over them, and then drizzling with the non-fat Greek yogurt.
Top the dish with diced avocado and the fresh salsa, ensuring an even distribution of flavors and textures.
Serve immediately and enjoy this balanced mix of crunchy, creamy, and zesty elements.