Cinco de Mayo Nachos

I’ve always been a huge chip lover. Tortilla, potato, veggie…you name it, I love ‘em. Insert nachos and well, Houston, we have a problem because I have a very hard time sharing. That’s why I whip up my own (thanks, sweet potato!) and load up on healthy toppings to fill my belly and heart — sans guilt.

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Ingredients

2-3 sweet potatoes
1 lb. ground turkey
1 tbsp. chili powder
1 tsp. salt
3/4 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/2 cup tomato sauce
1 garlic clove, minced
3/4 c. black beans
1 c. cheese of choice
extra veggies (corn, zucchini, bell peppers…)
toppings: cilantro, jalapeños, avocado and salsa/fresh pico to taste

  1. Preheat the oven to 425 degrees F. Grease your baking sheet with olive (or avocado) oil.

  2. Slice sweet potatoes thinly to make "chips" and arrange in a single layer on baking sheet with an extra drizzle of olive (or avocado) oil. Roast in the oven for about 20 minutes or until lightly browned/crispy on the edges.

  3. Meanwhile, sauté onion and garlic in a skillet over medium-high heat. Once browned, add in ground turkey for about 10-12 minutes, until meat is cooked through. Mix in seasoning.

  4. When the sweet potatoes are done, flip the pieces over. Top with ground turkey, black beans, any added veggies you love and shredded cheese.

  5. Return to the oven for about 5 minutes, until the cheese melts. Garnish with avocado (or guac!), tomatoes (or fresh pico!), cilantro and jalapeños.

lauren cardarelli