Sweet Potato Nachos
As we send our little ones back to school, simple yet healthy weeknight meals are clutch. This healthy twist on nachos offers a quick, kid-friendly meal that can serve as an after-school snack or a quick dinner.
Swapping out high-calorie chips for nutrition-rich sweet potatoes cuts fat and salt consumption and offers heart-healthy nutrients that are shown to help prevent high blood pressure.
The fiber boost from the beans, avocado and sweet potatoes the kids full and aid in lowering LDL, or unhealthy, cholesterol levels. The avocado and olive oil provide a great source unsaturated, heart-healthy fats. This dish offers a heart healthy alternative to traditional nachos without sacrificing the tasty flavor and texture.
SWEET POTATO NACHOS
- 3 Medium sweet potatoes (about 2 pounds)
- 1 Tablespoon olive oil
- 1 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoon paprika
- 1/3-cup canned black beans (rinsed, drained)
- 1/3 cup reduced-fat cheddar cheese
- 1/3-cup chopped tomato (1 plum tomato)
- 1/3 cup chopped avocado
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another five to 10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about two minutes. Sprinkle with tomato and avocado. Serve.
Eating a heart-healthy diet is just one great way to keep your heart in shape!
Source: American Heart Association