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Healthy Nachos: Sweet Potato Nacho Bake
Prep time:10 mins- Cook time:25 mins
Servings:1
Choosing to eat well doesn’t have to mean saying goodbye to your favourite cuisines and dishes. A few simple swaps can make all the difference in adding nutrients and stripping back excess carbohydrates and sugars. A prime example is this Mexican-inspired healthy nachos recipe. It provides all the classic flavour combinations but without the carb-load, and packs in a whopping 36g of protein and 14g of fibre per portion.
Using sweet potato rounds as the healthy nachos alternative to traditional corn tortilla chips offer a slower burning energy, and more fibre to keep you fuller for longer. It also contains a whole host of other beneficial nutrients, including vitamins A and C which boosts eye and immune health, potassium which is known to lower blood sugar, and manganese which protects bone health and boosts wound healing.
The topping on these tasty, healthy nachos is also as nutritious as it is flavourful. The beef mince provides plenty of satiating protein in addition to the black beans which are widely used in Mexican cooking. Tinned black beans are an excellent ingredient to keep in the pantry, as they’re long lasting and are a rich source of plant protein and gut-boosting soluble fibre. They offer plenty of benefits including improving blood sugar control and reducing your risk of various chronic diseases like type 2 diabetes and heart disease.1
This healthy nachos recipe is certainly one to give a go if you’re trying to make smarter diet choices. Plus, your family and friends are sure to enjoy it too so be sure to make a little extra! Serve with a crunchy green salad or steamed low calorie, non-starchy vegetables and feel free to customise the toppings for anyone joining you.
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Ingredients
- 150g sweet potato, peeled and sliced into thin circles
- 2 tsp extra virgin olive oil
- 80g beef mince 100g
- ¼ x400g tin black beans, drained and rinsed
- ½ tsp cumin
- ½ tsp smoked paprika
- 30g cheddar cheese, grated
- 30g plain full-fat Greek yoghurt
- ¼ lime, juice
- 30g cherry tomatoes, diced
- 1 spring onion, chopped
- ¼ avocado, diced
- 15g pickled jalapeños, sliced or diced (optional)
Instructions
- Preheat the oven to fan forced 200°C/220°C/425°F/Gas mark 7. Line a baking tray/sheet with baking paper.
- Lay the slices of sweet potato in a single layer on the baking tray. Drizzle half the olive oil over and turn the pieces to coat. Alternatively, use a pastry brush to spread the oil over the slices evenly. Bake until browning, about 15-20 minutes.
- Meanwhile, heat the remaining oil in a fry pan and add the beef. Cook for about 5 minutes until browned, then add the black beans, spices, and some salt and pepper, and cook for a further few minutes until the beef is cooked through. Add a splash of water if it’s drying out.
- Take the sweet potato out of the oven and spread the beef mix evenly over the slices. Sprinkle the cheddar over, and bake for a further 5 minutes, or until the cheese is melted.
- While the nachos are finishing, mix the yoghurt and lime together.
- Allow the nachos to cool for a few minutes, then top with the remaining ingredients and serve. Can be transferred to a plate or eaten right off the tray! Delicious with some fresh coriander and extra lime wedges.
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Notes
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables if desired.
- Make it family friendly! Get everyone to add their own preferred toppings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the nachos and serve topped with fresh ingredients.
- The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand. The drained weight of tinned black beans in a single serve of this recipe equates to approx. 60g (2oz) and 67 calories.
- Some brands of cheese (including cheddar) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
- Reference 1 - Winham DM, Hutchins AM, Thompson SV. Glycemic Response to Black Beans and Chickpeas as Part of a Rice Meal: A Randomized Cross-Over Trial. Nutrients. 2017 Oct 4;9(10):1095. doi: 10.3390/nu9101095. PMID: 28976933; PMCID: PMC5691712.