Description
A delicious twist on nachos using sweet potato fries topped with cheese, beans, corn, and fresh toppings.
Ingredients
Scale
- 1 spray cooking spray
- 2 (20-ounce) bags crinkle-cut and seasoned sweet potato fries
- 1–1/2 cups frozen corn
- 1 (15-ounce) can black beans (drained and rinsed)
- 2 cups Colby Jack cheese (shredded)
- 1 large ripe avocado (optional, for topping)
- Fresh cilantro (optional, for topping)
- Cotija cheese (optional, for topping)
- 1/4 cup mayo (regular, full-fat)
- 1 large lime
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon Sriracha (or hot sauce)
Instructions
- Preheat oven to 425°F. Lightly grease an extra-large, 15×21-inch sheet pan (or 2 smaller sheet pans) with cooking spray and generously space fries so they can get nice and crispy. Flip halfway through the bake time.
- Once baked, position all fries closely together on sheet pan. Sprinkle beans, then corn, and cheese in an even layer over all the fries. Bake another 5–10 minutes or until cheese is nicely melted.
- Meanwhile, zest and juice lime to get 1/4 teaspoon zest and 1-1/2 tablespoons juice. In a small bowl, combine zest and juice with all sauce ingredients and, using a whisk, briskly whisk together until smooth. Season to taste.
- Remove the nachos and top immediately with desired toppings—I love a chopped avocado, cilantro, a light sprinkle of Cotija, and lots of sauce. Enjoy!
Notes
- For added flavor, consider adding jalapeños or your favorite hot sauce.
- These nachos are best served fresh out of the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg