Nachos à la patate douce

Les nachos font partie des plats classiques du superbowl que tout le monde adore et cette recette à base de patates douces avec sa garniture savoureuse sera un touch down assuré! 

 

Sweet potato nachos motive nutrition

 

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Sweet potato nachos
Serves 5
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 medium sweet potato, about 300 g
  2. Extra virgin olive oil
  3. Sea salt
  4. 1 green onion, thinly sliced
  5. 1 jalapeño pepper, finely chopped
  6. 1 cup cherry tomatoes, quartered
  7. 1 cup canned black beans, rinsed and drained
  8. 1 clove garlic, minced
  9. Juice of 1/2 lime
  10. 1/4 teaspoon ground cumin
  11. 1/2 cup of corn
  12. 3/4 cup shredded cheddar cheese
  13. 1/4 cup sliced kalamata olives
  14. Fresh cilantro
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit, place the rack in the center of the oven and line 2 large bakings sheets with parchment paper.
For sweet potato chips
  1. Using a mandolin on the thinnest setting, slice the sweet potato into even disks.
  2. Place the slices evenly on the two baking sheets, brush lightly with olive oil and season with salt. Bake one sheet at a time for 10 to 12 minutes, watching the chips carefully so they do not burn. They will be ready when they are dry and the edges start to curl. Remove from the oven and repeat with second sheet.
  3. For the salsa: In a small bowl, combine the jalapeño pepper, onion and cherry tomatoes with 1 teaspoon of olive oil. Season with salt and set aside.
  4. For the black beans: In a small bowl, mix black beans, garlic, cumin and lime juice, mashing the beans slightly. Season with salt and set aside.
For the nachos
  1. Place the chips in a uniform layer on a baking sheet. Garnish with the cherry tomato salsa and follow with black beans, corn, olives and grated cheese.
  2. Bake 5 to 7 minutes or until the cheese is melted. Garnish with fresh cilantro and serve with additional jalapeno slices to taste.
Notes
  1. I strongly recommend using a mandolin to ensure uniform thickness and cooking for the sweet potato chips.
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