Good Morning and Happy Sunday! It’s Football Day in our household (mostly because Brandon gets really into Fantasy Football). Some days I get really into it and other days I fall asleep, but something I’m always interested in is game day SNACKS! Nutrient packed nachos are on the menu today! This incredibly delicious treat contains muscle building, and belly filling plant based protein, tons of antioxidants and vitamins.
Here’s what you need:
Sweet Potato Nachos
- 1 medium-large sweet potato
- 1 can of black beans
- 1 can of Rotel original (or any pico de gallo)
- 1 can of yellow corn
- 1/2 Tablespoon Tabasco Green Jalepeno Sauce
- 3 Tablespoons of Plain Greek Yogurt
- Salt and Pepper to taste
Preheat your oven to 400. Slice the sweet potatoes as thin as possible (I used my mandolin). Place them on a greased baking sheet in a single layer and sprinkle with salt and pepper. Cook the chips until they are crispy. This will depend on how thinly you sliced them but for me it took about 15 minutes. Just be sure to pull them out before they turn dark.
In the meantime, mix together black beans, corn and rotel in a separate bowl and set aside. Mix together Greek Yogurt and Jalepeno Sauce.
You may have to cook the sweet potatoes in batches, so when you pull the first batch out arrange them on your plate and top with your salsa mixture. Do this again with your next batch until you have used all of your sweet potatoes and top with your Greek Yogurt Sauce. You can also serve this on the side if you don’t think your kids will like it. Charlie loved it, but she eats spicy food on a semi-regular basis.
Sit down on the couch and enjoy the game!