I first heard of “sweet potato” nachos way back when I started blogging about a year and a half ago. I always wanted to try them but never did… what if I use the wrong toppings? What if I don’t make the potatoes right? What if they’re gross?
These are the struggles that go on inside my head.
Growing up (it feels wrong saying “growing up”… I’m like 15) an old favorite of mine was making nachos in the microwave! I’d just take some chips, throw some shredded cheese on, and nuke ‘em until the cheese was bubbly and melty. And I thought I was making something impressive. hahaha.
Back in May (yep… that’s when I made these) I had a sweet potato that was looking old and done went and made some sweet potato nachos. I had a mango that was on its last leg and some black beans that were starting to stink up the fridge. Plus some wilting cilantro that needed to be used and a little greek yogurt way past its expiration. And everyone knows avocado just makes everything better…
Black Bean Mango Sweet Potato Nachos were born.
I’m not quite sure the theme I was going for here. Tex-Mex/summery salad? I was originally going to make this a quinoa salad but then I realized I only had about 1/4 cup quinoa left in the pantry. Which is still sitting in there. I absolutely love quinoa but for some reason I don’t like cooking it? Anyway, this is better.
Tomorrow I’m going down to Gaylord, Michigan for team basketball camp! I’ll be gone until Wednesday night. I’m probably not going to be able to read any blogs.. but I’ll read them all when I get back!
- 1 large sweet potato
- 1 tbsp olive oil
- 1/4 cup black beans
- 1/4 cup mango, chopped
- green onions
- 1/4 cup plain greek yogurt
- 1/4 cup cilantro, chopped (about 1/8 cup)
- salt & pepper
- Preheat oven to 400F. Skin a large sweet potato and slice evenly with a knife or mandolin.
- In a bowl, drizzle olive oil to coat sweet potato and add salt & pepper. Spread on a baking sheet lined with parchment paper and stick in the oven for 10 minutes.
- Mix 1/4 cup plain greek yogurt with 1/8 cup chopped cilantro in a small bowl. Set aside or in the fridge.
- After 10 minutes of baking, take the pan of the oven and flip the sweet potatoes with a spatula or your fingers. Bake for 10-15 more minutes.
- Take the sweet potatoes off of the baking pan and arrange them on an oven safe plate or dish. Add black beans and mango and place back in the oven for 5-10 more minutes.
- Once the toppings are warm, take the dish out of the oven and top with green onion and avocado. Serve with cilantro greek yogurt sauce!