Sheet Pan Sweet Potato Nachos

[[ recipeID=recipe-9kvv4sq7k, title=Sheet Pan Sweet Potato Nachos ]]





Sheet Pan Sweet Potato Nachos

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Tender sweet potato nachos are the foundation for this layered nacho dish, highlighted with shredded chicken, black beans and finished with the warmth of De La Viuda® Green Pepper Hot Sauce.

Servings: 6



Ingredients

Instructions

Ingredients

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp paprika
  • Kosher salt and fresh cracked pepper to taste
  • 1 cup prepared chicken, shredded
  • 2 cups seasoned black beans, lightly drained
  • 1 ½ cups Monterey Jack or Pepper Jack cheese
  • 2 tbsp pickled jalapeños
  • 2 tsp De La Viuda® Green Pepper Hot Sauce
  • 1 avocado, pitted, peeled and sliced
  • Pico de gallo, for serving
  • Green onion, for garnish
  • Cilantro, for garnish
  • Lime wedges, for garnish
  • Pickled onions, optional

Instructions

  1. Preheat oven to 400°F.
  2. Wash and scrub sweet potatoes under warm water. Dry completely with a paper towel. Evenly slice sweet potatoes into ¼ inch rounds with skin on. Transfer to a large bowl and toss with olive oil, garlic powder, cumin, paprika, salt and pepper. Place rounds in an even layer on a foil-lined baking sheet. Roast sweet potatoes for 12-15 minutes or until golden and just tender.
  3. Remove from oven and top with shredded chicken, beans, jalapeños and cheese. Return to oven for 5 minutes or until cheese is melted. Remove and drizzle with De La Viuda® Green Pepper Hot Sauce. Top with avocado, pico de gallo, green onion, cilantro and pickled onions. Serve with lime wedges.