Sweet Potato Nachos
prep
cook
total
yield 4 servings
Ingredients
- 4 medium sized sweet potatoes
- 1.5 Tablespoons olive oil
- 12-16 oz. ground turkey
- 3 tablespoons taco seasoning
- 1 can black beans, rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup diced black olives
- 1 cup diced grape tomatoes
- 1/2 cup red onion, chopped
- any other veggies you want
- 1/2 cup water or chicken broth
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Slice sweet potatoes 1/8" thick. Place in a bowl and toss with olive oil. Place on a baking pan, and roast for 10 minutes. Flip, and roast another 10 minutes. Broil on high for 2 minutes to get them crispy, slightly longer if needed. Depending on how many you have, you might have to do two shifts of roasting potatoes.
- While roasting sweet potatoes, brown ground turkey in a skillet over medium heat. Once cooked through and crumbled, add 2 tablespoons taco seasoning and 1/2 cup water. Mix thoroughly and simmer until water is gone. Remove from heat and set aside.
- Blend black beans with 1/2 cup of water or chicken broth. You may need to add a bit more to get them to blend well into a paste. Place in a saucepan to heat up, then stir in taco seasoning. Simmer on low for 2-3 minutes.
- Once potatoes are done, place them all on a greased roasting pan. Layer with beans, taco meat, veggies and cheese.
- Bake at 350 for 5 minutes or until cheese is melted.
- Serve!
