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Sweet Potato and Black Bean Picadillo Nachos

  • Prep 20 min
  • Total 45 min
  • Ingredients 19
  • Servings 6
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Ingredients

4
yams or sweet potato (sweet potato) medium
1
tablespoon coconut oil or olive oil
Coarse salt to taste
Coconut oil spray or wax paper
1
can black beans, drained
1
large tomato firm, diced and seeded
1
medium cucumber, skinned and seeded
1
medium red onion, diced
1
yellow pepper, diced small
4
large radishes, chopped finely diced
2
tablespoons parsley, finely chopped
2
tablespoons red wine vinegar
2
tablespoons olive oil
Salt to taste
1/2
teaspoon garlic powder
1/2
teaspoon ground cumin
1/4
teaspoon black pepper
1/2
tablespoon mayonnaise
Drops of hot sauce (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
266.2
% Daily Value
Total Fat
8.3g
13%
Saturated Fat
2.7g
14%
Cholesterol
0.5mg
0%
Sodium
512.9mg
21%
Total Carbohydrate
42.8g
14%
Dietary Fiber
10.0g
40%
Sugars
3.1g
Protein
6.9g
% Daily Value*:
Vitamin C
110.90%
111%
Calcium
6.40%
6%
Iron
13.90%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

The thinner they are and the more time in the oven, the crispier they'll be.

You can add coconut oil or olive oil, rosemary or other herbs (fresh), so that when you bake the nachos will absorb the flavor.

Coconut oil highlights the sweet flavor of the sweet potato.

You should be careful with the salt in the vinegar, remember that the sweet potatoes are baked with a little bit of salt too.

Directions

  • 1 Preheat the oven to 350°F. Spray two baking dishes with cooking spray or line with parchment paper.
  • 2 Wash the sweet potato. Use a brush if you can.
  • 3 Use a mandolin to cut the sweet potato into very thin slices. Otherwise, use a very sharp knife to create very thin slices.
  • 4 Place the slices on the baking dish. Try not to stack them on each other.
  • 5 Use a small brush to cover the slices with olive oil or coconut oil. Sprinkle with salt to taste and bake for 8 minutes. Remove and flip. Bake for 5 more minutes. They're ready when the borders are red. Repeat the process with the rest of the sweet potato slices.
  • 6 In the meantime, start washing and preparing the other ingredients. Add them to a deep bowl and mix in a folding motion with a wooden spoon.
  • 7 Mix the vinegar, oil, salt, garlic, cumin, pepper and mayo in a small, deep bowl. Add a few drops of hot sauce, if you'd like.
  • 8 Place the vinaigrette over the picadillo and mix well.
  • 9 Add the sweet potato nachos to a dish, use a spoon to add part of the picadillo with parsley on top and leave the rest on the side with a spoon. Serve with Mexican cream or sour cream.

There's definitely something fun about eating with your hands. If I talk about nachos, I'm sure that the first thing that comes to mind is the crunchy tortilla bathed in cheese and covered in beef or chicken. I know they're delicious and tempting, but you might just like these sweet potato nachos with black bean picadillo just a little more. They're easy to prepare and are a much more nutritious option. I invite you to try this dish, perfect to enjoy on a cool autumn day.

Rate and Comment

Martha Salas Martha Salas
September 22, 2015

There's definitely something fun about eating with your hands. If I talk about nachos, I'm sure that the first thing that comes to mind is the crunchy tortilla bathed in cheese and covered in beef or chicken. I know they're delicious and tempting, but you might just like these sweet potato nachos with black bean picadillo just a little more. They're easy to prepare and are a much more nutritious option. I invite you to try this dish, perfect to enjoy on a cool autumn day.