Sweet potatoes are perfection. Not only are they delicious, but they also happen to be full of many vitamins and minerals, meaning you'll bury them under cheese and avocado and still find yourself with a dish you'll feel good about eating.

I love nachos — absolutely adore. The crunch of the chips, the gooeyness of the cheese, the superbly harmonious meshing of the flavors be still my pounding heart.


But I also like to eat healthy [most of the time], meaning that I had to mention goodbye to my habit of eating cheese and chips for lunch 4 times every week and find a far better alternative.

Delicious and painless — what more could you ask for? and therefore the neatest thing a few dish like this is often that it’s fully customizable counting on your tastes.



  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 2 large sweet potatoes, sliced ¼ inch thick
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 cup canned black beans, rinsed
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped green onions
  • 1 avocado, diced or smashed
  • Greek yogurt or sour cream
  • Salsa


  1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
  2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
  3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
  4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
  5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.

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