Healthier Sweet Potato Nachos

by Fattig.student
30 min
Healthier Sweet Potato Nachos


  • 1/2 x sweet potato
  • 200 g kidney beans
  • 20 g taco spice mix
  • 1/2 dl sour cream
  • 50 g corn
  • 1/4 x lime


  1. For this dinner we'll use the reft of the pico de gallo and guacamole leftovers from earlier this week.
  2. Thinly slice the sweet potato and place on a baking tray lined with parchment paper. Bake in the centre of the oven at 215 degrees for about 8-10 minutes. Flip them halfway through. Let them cool and crisp up a little on a cooling rack afterwards.
  3. Heat the kidney beans in a frying pan with taco seasoning and a small splash of water.
  4. Place the sweet potato slices on a plate, and top with beans, pico de gallo, guacamole, corn and sour cream. Serve with fresh lime juice.