Loaded Sweet Potato Nachos
Prep: 4 hours | Cook: 6 minutes | Servings: 4
1 Serving| Calories: 475 | Protein: 36 | Carbs: 25 | Fat: 26
Gluten-Free
INGREDIENTS
- 1 lb. chicken breasts
- 1 cup salsa
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 1 tsp. salt and pepper
- 1 medium sweet potato
- 1 tbs. olive oil
- 1 tsp. paprika
- ½ cup black beans
- ½ cup corn
- 1 poblano pepper, diced
- ½ cup red onion, diced
- 1 bunch green onions, diced
- 1½ cup cheddar cheese
- 1 avocado
DIRECTIONS
- Place chicken breast in a slow cooker along with salsa, garlic powder, onion powder and salt and pepper. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- Once chicken is cooked, remove from slow cooker and use two forks to shred.
- Preheat oven to 375°F.
- Using a mandoline slicer (or by hand, with increased attention) slice sweet potatoes into thin slices. The thinner, the crispier they will come out.
- Toss sweet potato slices in a bowl with olive oil and paprika.
- Line a baking sheet (or two) with aluminum foil and set a baking rack on top, if you have one. Layer sweet potato slices onto the rack, making sure not to overlap them.
- Bake for 25 to 30 minutes, or until crispy.
- Increase oven temperature to 400°F.
- If you used two baking sheets, condense all sweet potato slices onto one sheet. Top with chicken, black beans, corn, pepper, red onion and green onions. Sprinkle everything evenly with cheese.
- Bake for 5 to 6 minutes, until cheese is melted. Top with diced avocado and enjoy!