Craving something quick, colorful, and seriously satisfying? Let’s make sheet pan sweet potato nachos!
Ingredients
2 medium-sized sweet potatoes, about 2 inches in diameter
3 tablespoons avocado oil, divided
1 tablespoon corn starch
1/2 sweet onion, diced
1/2 green bell pepper, seeded and diced
1/2 pound lean ground beef
teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup canned black beans, drained
1 cup shredded Queso Fresco cheese
1 cup cherry tomatoes, halved
2 radishes, thinly sliced
1/2 cup scallions, chopped
1/4 cup cilantro leaves
Bristol Farms molcajete verde salsa for serving
Bristol Farms guacamole for serving
Directions
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Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside.
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Wash and slice the sweet potatoes widthwise into 1/4-inch medallions. In a large bowl, toss the sweet potato medallions with 2 tablespoons of the avocado oil, corn starch, and salt to taste.
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Dump and then spread the sweet potatoes on the baking sheet ensuring they are evenly distributed and not covered.
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Place the baking sheet in the oven and roast the potatoes for 30 minutes, flipping them halfway through.
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In the meantime, heat a large non-stick skillet over medium heat and add the 1 tbsp avocado oil. Saute the onion and bell pepper while stirring until softened, about 5 minutes. Add the ground beef, season with the garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Saute until cooked through. Turn off the heat and set aside.
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Remove the baking sheet from the oven and top sweet potatoes with the cheese, beans, and cooked meat, then return to the oven for 5 minutes more.
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When the cheese has melted, remove the baking sheet from the oven then top with the tomatoes, radishes, scallions, and cilantro leaves. Serve with the Bristol Farms salsa and guacamole. Enjoy warm.
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