Sweet Potato Nachos

Making meals from leftovers is always a challenge, but I hate to have food go bad. A lot of times, I throw leftovers into a big bowl of pasta to see what happens, but I wanted to mix things up a bit.

I was thinking up some ways to use some leftover mashed sweet potatoes and I remembered a great meal I had at a friend’s house once that included sweet potato and black bean quesadillas. Instead of a quesadilla, I decided to make nachos because they’re a fun way to eat food and I love the crunch from the chips.

With the creaminess from the mashed sweet potatoes, you don’t need cheese to make these nachos delicious. The unusual ingredients put a fun spin on classic nachos that are also a lot healthier than what you’re used to.

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Sweet Potato Nachos

  • Grapeseed oil
  • 4 large flour tortillas, cut into 8 chips each
  • 2 shallots, thinly sliced
  • salt and pepper, to taste
  • 2 cups mashed sweet potatoes
  • 1 lb lean ground beef
  • 15 oz canned black beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1 bunch scallions, chopped

Preheat the oven to 350 degrees.

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Brush the tortillas lightly with grapeseed oil and place them on lined baking sheets. Bake the chips for 15 minutes, turning them over about halfway through. Set them aside and keep warm.

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While your chips are baking, heat some oil in a large Dutch oven. Saute the shallots seasoned with salt and pepper until they turn translucent. Add the mashed potatoes to the pot and continue to cook until they are heated through. Set aside.

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Cook the ground beef until it is brown and crumbly, seasoning with plenty of salt and pepper. Drain any excess fat and then add the potatoes, black beans, garlic and scallions. Mix everything together evenly and then serve alongside the chips.

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