1. Preheat oven to 400°F. Coat two rimmed baking sheets with nonstick cooking spray.
2. Adults only: Using a mandolin or a sharp knife, cut sweet potatoes crosswise into slices ⅛-inch thick; place in a large bowl. Toss sweet potato slices with oil. Add garlic powder and paprika, and season with salt and pepper to taste; toss to coat.
3. Spread sweet potatoes in a single layer on prepared baking sheets. Bake 15 to 20 minutes or until potatoes are crisp and edges are browned, turning once halfway through cooking. Remove from oven, and top with cheese and black beans. Return to oven, and cook 5 minutes or until cheese is melted.
4.Transfer sweet potatoes to a serving platter, pile high with tomatoes, green onions, cilantro, avocado and (if desired) Greek yogurt. Serve warm.
- 15 g Fat
- 5 g Saturated Fat
- 20 mg Cholesterol
- 210 mg Sodium
- 25 g Carbohydrates
- 7 g Fiber
- 4 g Total Sugars
- 0 g Added Sugars
- 8 g Protien
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Nutritional Information
- 15 g Fat
- 5 g Saturated Fat
- 20 mg Cholesterol
- 210 mg Sodium
- 25 g Carbohydrates
- 7 g Fiber
- 4 g Total Sugars
- 0 g Added Sugars
- 8 g Protien
Directions
1. Preheat oven to 400°F. Coat two rimmed baking sheets with nonstick cooking spray.
2. Adults only: Using a mandolin or a sharp knife, cut sweet potatoes crosswise into slices ⅛-inch thick; place in a large bowl. Toss sweet potato slices with oil. Add garlic powder and paprika, and season with salt and pepper to taste; toss to coat.
3. Spread sweet potatoes in a single layer on prepared baking sheets. Bake 15 to 20 minutes or until potatoes are crisp and edges are browned, turning once halfway through cooking. Remove from oven, and top with cheese and black beans. Return to oven, and cook 5 minutes or until cheese is melted.
4.Transfer sweet potatoes to a serving platter, pile high with tomatoes, green onions, cilantro, avocado and (if desired) Greek yogurt. Serve warm.