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Sweet Potato Nachos

<p>Spicy and cheesy these Sweet Potato Nachos are an addictive addition to a Thursday night game.</p>
4 Servings Recipe By

Ingredients

  • 4 cups peel and dice Sweet Potato
  • 1 tablespoon melt Coconut Oil
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoons Chili Powder
  • 1 teaspoon Garlic Salt
  • 8 ounces soften Cream Cheese
  • 1 tablespoon Taco Seasoning
  • 14 ounces drain and rinse Black Beans, Canned
  • 1 cup Colby Jack Cheese, Shredded
  • 1/4 cups dice Onion, Red

Serving Day Ingredients

  • 8 1/3 cups Tortilla Chips

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups topping w/ 2 cups chips
  • 891 Calories
  • 51g Total Fat
  • 23g Sat Fat
  • 1g Trans Fat
  • 83mg Cholesterol
  • 1705mg Sodium
  • 86g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 30 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, toss sweet potatoes with coconut oil, paprika, cumin, chili powder, and garlic salt to evenly coat.
  2. Bake on a rimmed baking sheet at 425F for 30 minutes, until lightly roasted.
  3. In a bowl, combine cream cheese and taco seasoning.
  4. Divide and spread cream cheese mixture among indicated number of 8x8 baking pans.
  5. Top with black beans, 1/2 of the shredded colby jack, and red onions.
  6. Top with roasted sweet potatoes and remaining shredded cheese.
  7. Bake at 350F for 15 minutes until cheese is melted and is heated through. Serve over tortilla chips.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, toss sweet potatoes with coconut oil, paprika, cumin, chili powder, and garlic salt to evenly coat.
  2. Bake potatoes on a rimmed baking sheet at 425F for 30 minutes, until lightly roasted.
  3. In a bowl, combine cream cheese and taco seasoning.
  4. Divide and spread cream cheese mixture among indicated number of 8x8 baking pans.
  5. Top with black beans, 1/2 of the shredded colby jack, and red onions.
  6. Top with roasted sweet potatoes and remaining shredded cheese.
  7. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350F for 15 minutes, or until heated through.
  3. Serve over chips.

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