Description
A delicious and crispy twist on traditional nachos, made with sweet potato fries and loaded with toppings!
Ingredients
Scale
- Cooking spray
- 2 (20-ounce) bags crinkle-cut and seasoned sweet potato fries
- 1–1/2 cups frozen corn
- 1 (15-ounce) can black beans (drained and rinsed)
- 2 cups Colby Jack cheese (shredded)
- 1 large ripe avocado (optional, for topping)
- Fresh cilantro (optional, for topping)
- Cotija cheese (optional, for topping)
- 1/4 cup mayo (regular, full-fat)
- 1 large lime
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon Sriracha (or hot sauce)
Instructions
- Preheat oven to 425°F. Lightly grease an extra-large, 15×21-inch sheet pan (or 2 smaller sheet pans) with cooking spray. Generously space fries so they can get nice and crispy, flipping halfway through the bake time.
- Once baked, position all fries closely together on the sheet pan. Sprinkle beans, then corn, and cheese in an even layer over all the fries. Bake for another 5–10 minutes or until cheese is nicely melted.
- Meanwhile, zest and juice the lime to get 1/4 teaspoon zest and 1-1/2 tablespoons juice. In a small bowl, combine zest and juice with all sauce ingredients and briskly whisk together until smooth. Season to taste with salt and pepper.
- Remove the nachos from the oven and top immediately with desired toppings—such as chopped avocado, cilantro, a light sprinkle of Cotija, and lots of sauce. Enjoy!
Notes
- Add salt and pepper to taste for seasoning.
- For a spicier kick, increase the amount of Sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg