Baked Sweet potato Nachos

Baked Sweet Potato Nachos is a very healthy appetizer. Here Corn nachos are replaced with baked sweet potato chips, It is then arranged in a serving plate and topped with kidney bean mixture, salsa, and guacamole. It is very delicious, glutenfree and vegan.

Course Appetizer, dinner, Side Dish, Snack, Starters

Cuisine Global, Mexican

Keyword baked, glutenfree, healthy, nonfried, sweet potato, vegan, weight loss

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 268kcal

Ingredients

For Sweet Potato chips

2 Sweet potato washed ,peeled and cut into thin round slices
2 tsp oil to brush on the slices

Kidney bean mixture

2 tsp oil
1 small onion finely chopped
1 garlic clove finely chopped
1 medium tomato finely chopped
2 tsp Mexican seasoning powder
1 cup kidney beans boiled
1/4 cup water

Salsa

1 small onion finely chopped
1/2 red capsicum finely chopped
1 small green capsicum finely chopped
1 small tomato deseeded and finely chopped.( the pulp can be used in making kidney bean mixture)
2 tbsp coriander washed and finely chopped
1 tsp cumin seed powder roasted
1 tsp red chili powder i have used kashmiri red powder . you can also use ground paprika
1 tsp black pepper powder
1 tbsp lemon juice
salt as per taste

Guacamole

1 avocado chopped
1/2 tbsp lemon juice
1 tsp black pepper powder
1/2 tsp cumin seed powder roasted
salt as per taste

Instructions

For Sweetpotato chips

Wash and peel the sweet potatoes. Cut into thin round slices around 1mm thick. Arrange them on a baking tray lined with butter paper. Brush the slices with oil. Bake in the preheated oven @190 C for 30 minutes or till golden and edges turn crisp. Flip them in between.
Remove in a plate and let them cool. After cooling they will become crispy.

Kidney bean mixture

Heat oil in a pan. Add garlic and onion and saute till translucent.
Add the tomato and cook till it becomes soft and pulpy.
Add the Mexican seasoning powder. (If you do not have you can use 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder).
Add boiled kidney bean mixture and salt and mix well. Add 1/4 cup water and cook till the mixture thickens.

Salsa

In a bowl mix chopped onion, red capsicum, green capsicum, deseeded tomato. Add salt, red chili powder, cumin seed powder, black pepper powder.
Mix well and add lemon juice and chopped coriander. Mix well. The salsa is ready . Keep aside.

Guacamole

In a bowl add chopped avocado. Add lemon juice, black pepper powder, cumin seed powder and salt.
Mash with the potato masher or fork till smooth. Guacamole is ready. Keep it aside.

Assemble and serve

Arrange the baked crispy sweet potato slices on a plate. Put the kidney bean mixture over it.
Top with Salsa and guacamole. The baked sweet potato nachos are ready.
Serve it immediately.

Nutrition