Healthy Grilled Sweet Potato Nachos
Ingredients
The nachos
-
2
large
sweet potatoes
-
1
tablespoon
olive oil
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
1
14-ounce can
refried black beans
-
1
cup
frozen sweet corn
-
3
oz.
multigrain tortilla chips
-
to taste
chopped cilantro
-
to taste
crumbled Cotija cheese
The cheese sauce
-
½
teaspoon
butter
-
1
large clove
garlic
-
1½
cups
milk
-
2
tablespoons
flour
-
¼
teaspoon
salt
-
½
cup
shredded cheese of choice
Instructions
- Preheat the grill to medium-high heat and prepare the sweet potatoes by washing and piercing them with a fork. Microwave them wrapped in a paper towel for 4 minutes.
- Once cool, cut the sweet potatoes into wedges and toss with olive oil, chili powder, cumin, and salt. Grill the wedges until cooked through.
- Heat the refried beans on the stove or in the microwave until warm. Roast the corn in a nonstick skillet until golden brown.
- On a large platter, arrange the tortilla chips in a single layer and top with grilled sweet potatoes, black beans, and corn.
- For the cheese sauce, melt butter in a saucepan, add minced garlic, and sauté for 1-2 minutes. Add ¾ cup of milk and heat until simmering.
- Whisk the remaining milk with flour, add to the saucepan, and stir until thick. Remove from heat and whisk in salt and cheese until melted.
- Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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