BLACK BEAN SWEET POTATO NACHOS

BLACK BEAN SWEET POTATO NACHOS

INGREDIENTS

2 large sweet potatoes - washed and cut into 1/8 inch rounds

1 can of organic black beans - rinsed and drained

1 teaspoon. cumin

2 tsp chili powder

1/4 tsp. Salt-

1/2 tsp. garlic powder

1 avocado

1/2 lime - juiced

3 tbsp coconut milk - or milk of your choice

1/4 tsp. Salt-

1/4 tsp. garlic powder

1 cup of salsa

INSTRUCTIONS

1. Preheat the oven to 425.
2. Wash the sweet potatoes. Cut the sweet potato in 1 / 4-1 / 2-inch rounds.
3. Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
4. Place the sweet potato round on the baking sheet and put in the oven for 20 minutes.
5. As soon as the timer runs out, take the sweet potato rounds out of the oven and turn them over. Bake for another 10 minutes.
6. Take out of the oven and let cool slightly.
7. While the sweet potato rounds cool, rinse a can of black beans and let them drain.
8. Add the black beans, 1 tsp. Cumin, 2 tsp. Chili powder, 1/4 tsp. Salt, 1/2 tsp. Put the garlic powder in a bowl. Microwave high for 1 1/2 minutes.
9. After cooking, add half a cup of salsa to the black beans and stir well.
10. While the black beans are cooking smash and avocado in a bowl. After the puree, add the remaining salt and garlic powder. Add coconut milk and stir well,
11. Put the sweet potato nachos together into a layer of potatoes, top with black beans, avocado sauce and salsa, continue stacking the sweet potatoes and cover with the toppings.

This article is adapted from this site.