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Nachos have long been a favorite snack and meal option for many, bringing comfort and indulgence through their crispy tortilla chips and a myriad of toppings. Originating from Mexico, nachos are versatile and can cater to a wide range of tastes, making them a popular choice at parties, game days, or casual family dinners. However, as food preferences evolve and health consciousness rises, there’s a growing trend toward healthier alternatives that don’t sacrifice flavor. This is where sweet potato chili topped nachos come into play—a delicious, nutritious twist on the traditional nacho recipe that redefines indulgence.

Sweet Potato Chili Topped Nachos

Discover a delicious and nutritious twist on your favorite snack with Sweet Potato Chili Topped Nachos. These crave-worthy nachos combine roasted sweet potatoes and a hearty chili blend, creating a flavorful experience that doesn’t compromise health for taste. Packed with vitamins, fiber, and antioxidants, this dish transforms traditional indulgence into a wholesome meal. Perfect for gatherings or cozy nights in, these nachos are a delightful way to enjoy a guilt-free treat.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn (canned or frozen)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese (or dairy-free alternative)

1 bag tortilla chips

Fresh cilantro, for garnish

Avocado slices, for topping

Greek yogurt or sour cream, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated. Spread the sweet potatoes onto a baking sheet in a single layer and roast for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

      Prepare the Chili Mixture: While the sweet potatoes roast, heat a skillet over medium heat. Add the onions and bell pepper and sauté for about 5 minutes or until softened. Stir in the garlic and cook for another minute. Then, add the black beans, diced tomatoes, and corn; bring to a simmer and cook for 8-10 minutes to allow the flavors to meld. Season with additional salt and pepper as needed.

        Assemble the Nachos: Once the sweet potatoes are ready, lower the oven temperature to 375°F (190°C). On a large baking dish or sheet pan, arrange a layer of tortilla chips. Top with a generous amount of sweet potato chili mixture.

          Add Cheese: Sprinkle shredded cheese over the top of the chili and nachos, ensuring to cover generously.

            Bake: Place the nachos in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and garnish with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired. Serve immediately and enjoy this delightful twist on nachos!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings