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Sweet Potato and Black Bean Picadillo Nachos

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  • Prep 20 min
  • Total 45 min
  • Ingredients 19
  • Servings 6
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There's definitely something fun about eating with your hands. If I talk about nachos, I'm sure that the first thing that comes to mind is the crunchy tortilla bathed in cheese and covered in beef or chicken. I know they're delicious and tempting, but you might just like these sweet potato nachos with black bean picadillo just a little more. They're easy to prepare and are a much more nutritious option. I invite you to try this dish, perfect to enjoy on a cool autumn day.
by Martha Salas
Updated Sep 22, 2015
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Ingredients

  • 4 yams or sweet potato (sweet potato) medium
  • 1 tablespoon coconut oil or olive oil
  • Coarse salt to taste
  • Coconut oil spray or wax paper
  • 1 can black beans, drained
  • 1 large tomato firm, diced and seeded
  • 1 medium cucumber, skinned and seeded
  • 1 medium red onion, diced
  • 1 yellow pepper, diced small
  • 4 large radishes, chopped finely diced
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • Salt to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon mayonnaise
  • Drops of hot sauce (optional)

Directions

  •  
    1
    Preheat the oven to 350°F. Spray two baking dishes with cooking spray or line with parchment paper.
  •  
    2
    Wash the sweet potato. Use a brush if you can.
  •  
    3
    Use a mandolin to cut the sweet potato into very thin slices. Otherwise, use a very sharp knife to create very thin slices.
  •  
    4
    Place the slices on the baking dish. Try not to stack them on each other.
  •  
    5
    Use a small brush to cover the slices with olive oil or coconut oil. Sprinkle with salt to taste and bake for 8 minutes. Remove and flip. Bake for 5 more minutes. They're ready when the borders are red. Repeat the process with the rest of the sweet potato slices.
  •  
    6
    In the meantime, start washing and preparing the other ingredients. Add them to a deep bowl and mix in a folding motion with a wooden spoon.
  •  
    7
    Mix the vinegar, oil, salt, garlic, cumin, pepper and mayo in a small, deep bowl. Add a few drops of hot sauce, if you'd like.
  •  
    8
    Place the vinaigrette over the picadillo and mix well.
  •  
    9
    Add the sweet potato nachos to a dish, use a spoon to add part of the picadillo with parsley on top and leave the rest on the side with a spoon. Serve with Mexican cream or sour cream.

Expert Tips

  • tip 1
    The thinner they are and the more time in the oven, the crispier they'll be.
  • tip 2
    You can add coconut oil or olive oil, rosemary or other herbs (fresh), so that when you bake the nachos will absorb the flavor.
  • tip 3
    Coconut oil highlights the sweet flavor of the sweet potato.
  • tip 4
    You should be careful with the salt in the vinegar, remember that the sweet potatoes are baked with a little bit of salt too.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There's definitely something fun about eating with your hands. If I talk about nachos, I'm sure that the first thing that comes to mind is the crunchy tortilla bathed in cheese and covered in beef or chicken. I know they're delicious and tempting, but you might just like these sweet potato nachos with black bean picadillo just a little more. They're easy to prepare and are a much more nutritious option. I invite you to try this dish, perfect to enjoy on a cool autumn day.
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