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SWEET POTATO NACHOS
- 4 sweet potatoes, cut into wedges, each about 1/4 to 1/2 inch thick
- Smoked paprika or ground cumin, to taste
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 2 cups black beans, cooked, rinsed
- 1 cup salsa (optional)
- 1 cup red or green peppers, diced
- 1 cup tomato, chopped
- 1/2 cup fresh cilantro or parsley, chopped (optional)
- 1/2 cup Kalamata olives, chopped (optional)
- Guacamole (optional)
- Sunflower seeds, handful (optional)
- Salt and pepper to taste
- Preheat oven to 400°F.
- Place sweet potato wedges in a single layer on an oiled or nonstick baking sheet. Sprinkle with smoked paprika or cumin and bake for 40-50 minutes, or until soft on the inside and crispy on the outside, flip after 20 minutes.
- Warm olive oil in a skillet, add onions and sauté for 2 minutes.
- Add black beans to skillet and heat to desired temperature.
- Place wedges on a plate and top with remaining ingredients.
Adapted from The Fab Four Cookbook by Rosane Oliveira, PhD.