Healthy Grilled Sweet Potato Nachos
Try this healthy grilled sweet potato nachos recipe.
Try this healthy grilled sweet potato nachos recipe.
- 1 1/2 cups milk
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/2 teaspoon butter
- 1 large clove garlic minced
- 1 cup frozen sweet corn
- 2 large sweet potatoes
- chopped cilantro for topping
- 1 teaspoon each chili powder and cumin
- 1 14- ounce can refried black beans (i like amy's organic brand)
- 3 oz. multigrain tortilla chips (enough for a single
- crumbled cotija cheese for topping
- 1/4 teaspoon salt - more to taste
- 1/2 cup shredded cheese of choice (i used monterrey jack)
- Carbohydrate 21.7585818432671 g
- Cholesterol 10.2709635472413 mg
- Fat 4.28367747957218 g
- Fiber 1.91769552457657 g
- Protein 3.94607623359451 g
- Saturated Fat 2.11074396580144 g
- Serving Size 1 1 meal, 6 snack (nutrition facts are for 6) (160g)
- Sodium 74.4183763220087 mg
- Sugar 19.8408863186905 g
- Trans Fat 0.408524201970336 g
- Calories 139 calories
Step-by-step
- 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 olive oil, chili powder, cumin, and salt.
- Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roasty and delicious.
- 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.
- On a large platter, arrange the tortilla chips in a single layer.
- Top with the sweet potato wedges, black beans, and corn.
- Melt the butter in a small saucepan.
- Add the garlic and saute for 1-2 minutes.
- Add ½ cup milk and heat until simmering.
- Whisk the remaining ½ cup milk with the flour; add to the saucepan and stir until smooth and thick.
- Remove from heat and whisk in the salt and cheese until melted.
- Drizzle the cheese sauce over the nachos.
- Top with cilantro and Cotija cheese.
Healthy Grilled Sweet Potato Nachos: A Flavorful and Nutritious Twist on a Classic
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework help, and endless to-do lists. But even amidst the chaos, I refuse to compromise on nourishing my family with good food. That's why I've become a master of quick, easy, and healthy recipes that don't sacrifice flavor. And these grilled sweet potato nachos are a perfect example!
Forget the greasy, calorie-laden nachos of your past. This recipe delivers all the satisfying crunch and cheesy goodness you crave, but with a nutritious twist. Sweet potatoes provide a natural sweetness and a hearty dose of vitamins and fiber, while the grilled preparation enhances their natural flavors. The black beans add protein and a creamy texture, and the corn adds a touch of sweetness and a delightful pop of color. It's a complete meal in itself, or a fantastic appetizer for a casual gathering.
Why I love this recipe: It’s incredibly versatile. Feel free to experiment with different types of cheese, beans, or toppings. I've used Monterey Jack in the past, but cheddar or pepper jack would be equally delicious. You can also add other veggies like bell peppers or onions for extra flavor and nutrients. The beauty of this recipe is its adaptability; it's a blank canvas for your culinary creativity.
A quick tip: If you're short on time, you can skip the grilling step and simply roast the sweet potato wedges in the oven. Just toss them with olive oil, spices, and roast at 400°F (200°C) for about 20-25 minutes, or until tender. It's just as delicious and takes less time.
Serving suggestions: These nachos are perfect for a family dinner, a casual get-together with friends, or even a satisfying lunch. Serve them alongside a fresh green salad or a side of guacamole for a complete and balanced meal. The leftovers also reheat beautifully, making them a perfect make-ahead option for busy weeknights.
This recipe has become a staple in our household. It's a crowd-pleaser that's both healthy and delicious. It's the perfect balance of satisfying and nutritious, which is exactly what I look for in a weeknight meal. I hope you enjoy it as much as my family does!
Beyond the Nachos: This recipe opens up a world of possibilities. The grilled sweet potatoes can be used in countless other dishes. Think sweet potato fries, a side dish for grilled chicken or fish, or even added to salads for a boost of flavor and texture. The possibilities are endless.
So, the next time you're craving a comforting and satisfying meal, reach for this recipe. It's a testament to the fact that healthy eating can be both delicious and convenient. Give it a try, and let me know what you think in the comments below! I'd love to hear your variations and adaptations.
Ingredients Variations:
- Cheese: Experiment with different cheeses like cheddar, pepper jack, or even a blend of your favorites.
- Beans: Pinto beans, kidney beans, or even black bean salsa could be delicious substitutes for the refried black beans.
- Toppings: Add jalapeños, diced tomatoes, avocado slices, or a dollop of sour cream for extra flavor and texture.
- Spices: Feel free to adjust the spices to your liking. A pinch of smoked paprika or cayenne pepper would add a nice smoky or spicy kick.
This recipe isn’t just about nachos; it’s about embracing healthy eating without sacrificing taste or convenience. It’s a testament to the fact that healthy and delicious can coexist beautifully on your plate. Try it and let me know what you think!
