WHAT YOU WILL NEED

• Nonstick cooking spray
• 3 medium sweet potatoes, sliced ¼ inch thick crosswise (~2 lbs)
• 2 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp kosher salt
• ¼ tsp ground black pepper
• 1 cup shredded Yancey’s Fancy Hatch Chile™ Cheddar Cheese
• 1 can (10 oz) diced tomatoes & green chilies, drained
• 1 cup fresh or frozen corn kernels, thawed if necessary
• ¾ cup drained and rinsed no salt added black beans
• 3 green onions, thinly sliced
• 1 avocado, peeled, pitted and thinly sliced
• Coarsely chopped fresh cilantro for garnish (optional)

WHAT TO DO

1. Preheat oven to 450° F; line rimmed baking pan with aluminum foil and spray with cooking spray
2. In large bowl, toss potatoes, oil, cumin, salt and pepper; spread on prepared pan. Bake potatoes 30 minutes or until crisp, stirring potatoes once. Top potatoes with cheese, tomatoes, corn and beans; bake 5 minutes or until cheese melts. Makes about 8 cups
3. Serve nachos topped with onions and avocado garnished with cilantro, if desired

Approximate nutritional values per serving (1¼ cups): 272 Calories, 14g Fat (4g Saturated), 14mg Cholesterol, 431mg Sodium, 29g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 9g Protein

Chef'S Tip

A mandolin can be used to easily slice the potatoes

Prep Time: 20 minutes

Cook Time: 55 minutes

Number of Servings: 6