For those nights when no-one is in the mood for a meat and 3 vegetable meal. Pop this healthy nachos recipe loaded with crisp salad and vegetables in the middle of the table and it will be gone in a jiffy. Sweet Potato nachos substitute the usual corn chips for a more nutritious combo.
Healthy Sweet Potato Nachos
Served as a shared meal for 2
5 large pita rounds, cut into triangles
Olive oil, for baking
1 cup grated cheese
1 cup cooked black beans, drained and rinsed
1 cob of corn, scaled from the cob
3 tomatoes, diced
1 avocado, diced
1 small handful coriander
1 small handful parsley
½ cup sour cream
How to make
- Preheat the oven to 180°C and line a large baking tray with foil or baking paper.
- Place the pita triangles in a bowl and drizzle over the olive oil and salt. Enough to cover. Spread on the tray allowing room so they don’t overlap. You may need to use two trays. Bake for 15 minutes. Sprinkle the cheese over the top of the pitas and bake for an extra 5-7 minutes or until the cheese is melted.
- Remove the tray from the oven and transfer to a serving platter. Arrange the remaining ingredients evenly over the pita chips. Stir the parsley through with the tomatoes and finish with the sour cream and parsley. Serve immediately.
- TIP – You can also substitute pita wraps cut into triangles and baked for 20 mins instead of sweet potato for another healthy nachos option