I love nachos; in any form. I also don’t eat a lot of dairy. This means my nachos can be way outside the box for me. These sweet potato nachos are tasty and not loaded with a bunch of processed foods. Good and good for you.

Sweet Potato Nachos

3 medium sweet potato

2T avocado oil

1t salt

1/2t pepper

1t paprika

1 14oz can great northern beans

1 bunch spinach

1 yellow pepper

1 bunch radish

1 large tomato

1 avocado

1 lime (optional)

Cut 3 medium sweet potatoes into fry size pieces.

Bring 6 quarts of water to boil and add a palmful of salt.

Boil the potatoes for 5 minutes, then drain well.

Toss the potatoes with 2T avocado oil, 1t salt, 1/2t pepper, and 1t paprika.

Spread fries in single layer on two baking sheets (with sides)

Bake for 25-30 minutes at 425, stirring once. Should you want really crispy fries, stir them again and return for oven another 5-8 minutes.

Please note this recipe was developed at high altitude, your baking time may vary.

Dice 1 yellow pepper, 1 large tomato, 1 avocado, and one bunch of radishes.

Heat 14 oz can of great northern beans (with juice) in a saucepan.

To Serve

In your bowl or plate, make a bed of spinach.

Top with fries, beans with a little juice, some pepper, tomato, avocado, and radish. Drizzle with lime juice (and a little salt if you want).

Optional additional toppings: salsa, green onions, cashew cheese.