Unfortunately the Vikings didn’t show up for their big championship game this past Sunday and therefore lost. It was a heartbreaking loss to say the least, but for whatever reason, playoff games never seem to go our way.
Since I grew up with three brothers and a father who all loved, and still do enjoy watching all sports, I was a bit out numbered. Never mind we only had one TV! You name it, we watched it. The Twins, the Northstars, (now the wild), golf, even all star wrestling (which I didn’t like, and let me add, neither did my mom). 
The Vikings had a great season and just like most other fans, I whipped up some great food for the game! On top of the list were these yummy not so typical Nachos. “Or is this how you normally make your nachos”? If so, congrats on up-grading your carb from corn tortillas most often used, to sweet potatoes!
These were certainly a big hit. As mentioned above, instead of using chips or tortillas, I seasoned some sliced sweet potatoes and topped them off with spicy black beans I made in my Instant Pot last week. I love making a big batch of beans to use for creative dishes such as this one. However, canned beans work well too!
If you like your nachos spicy likes us, chop up a few jalapeños, if not feel free to omit them. I also topped them with some diced onion, raw cheddar cheese, salsa, and guacamole. I love this vegetarian Mexican-inspired meal that’s super easy to whip up and way healthier than traditional nachos.
I could actually eat these nachos any night of the week, so no need to wait for the super-bowl?.
SWEET POTATO NACHOS
INGREDIENTS:
- 2 to 3 sweet potatoes (depending on size)
- 1 to 2 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Hungarian or smoked paprika
- 1/4 to 1/2 teaspoon of chili powder (depending on your spice level)
- Pink Himalayan sea salt and fresh ground pepper, to taste
- 1 cup of homemade spicy black beans or 1 can rinsed and drained
- 1 cup of raw cheddar cheese, shredded (or dairy free if desired)
- 1/4 cup of red or white onion diced
- 1 jalopeño, chopped (optional with our without seeds)
- Optional toppings: salsa, guacamole, & fresh cilantro
DIRECTIONS:
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Slice your sweet potatoes in 1/4 inch rounds. I used organic and therefore just washed them good and did not peel. Place them in a large bowl and add your olive oil & seasonings. Toss with your hands to make sure each round is evenly coated.
- Place the rounds in a single layer on your baking sheet and bake for 20 minutes. Remove from oven and top with beans, cheese, onions, & jalopeño. Return to the oven for an additional 5 to 10 minutes, or until cheese is melted.
- Remove from oven and serve with optional toppings.
[reminder]Are you in to Football? Are you planning on watching the Super-bowl and if so what are you serving? Anything special?[/reminder]
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