healthy grilled sweet potato nachos #vegetarian #appetizers

healthy grilled sweet potato nachos #vegetarian #appetizers

To nachooooos. Nachos have a place on a major plate before me consistently throughout the late spring. They are flavor bombs that are firm and brimming with shading, and they can become anything you concoct, much the same as that. Chicken or hamburger, beans or no beans, hot or mellow, avocado or more avacado, and things like that.

Enter: sound flame broiled yam nachos. These nachos are my most loved of the considerable number of nachos since I can eat them as a feast without feeling like I have to line it up with fifteen servings of mixed greens and green juice forever. These are veggie-LOADED, so make proper acquaintance with simmered corn, dark beans, and the kicker: flame broiled yams! I'm adoring up on such lively flavor with an entire pack of sustenance as a little something extra. Gathering in the houzzz.

Barbecuing aptitudes? I need them. In any case, when I had to do the barbecuing when we made these for the second time in two days, it didn't make a difference that I was perhaps only a leeeetle driven with my brilliant earthy colored flame broil marks. When they're in the nachos, they are covering up under a decent cover of that helped up cheddar sauce. In the event that the flame broil is simply not your thing and you demand being troublesome, the broiler works, as well. Roasty hot yum!

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healthy grilled sweet potato nachos #vegetarian #appetizers #healthy #nachos #veggies

for the nachos

  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon each chili powder and cumin
  • 1 14-ounce can refried black beans (I like Amy’s Organic brand)
  • 1 cup frozen sweet corn
  • 3 oz. multigrain tortilla chips (enough for a single layer)
  • chopped cilantro for topping
  • crumbled Cotija cheese for topping

for the cheese sauce:

  • 1/2 teaspoon butter
  • 1 large clove garlic, minced
  • 1 1/2 cups milk
  • 2 tablespoons flour
  • 1/4 teaspoon salt – more to taste
  • 1/2 cup shredded cheese of choice (I used Monterrey Jack)


  1. Sweet potatoes: Turn the grill on to medium high heat. Wash the sweet potatoes and pierce with a fork. Wrap the sweet potatoes in a paper towel and microwave on high for 4 minutes. When cool enough to handle, cut sweet potatoes into wedges and toss with the olive oil, chili powder, and cumin (+ salt to taste). Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roasty and delicious.
  2. Nacho assembly: Meanwhile, heat the refried beans on the stove or in the microwave until warmed through and roast the corn in a dry nonstick skillet until golden brown (see notes). On a large platter, arrange the chips in a single layer. Top with the sweet potato wedges, black beans, and corn.
  3. Cheese sauce: melt the butter in a small saucepan. Add the garlic and saute for 1-2 minutes. Add 3/4 cup milk and heat until simmering. Whisk the remaining 3/4 cup milk with the flour; add to the saucepan and stir until smooth and thick. Remove from heat and whisk in the salt and the cheese until melted. Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese.

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