Sweet Potato & Bean Nacho Scoopers
Recipe type: Appetizer
Cuisine: Tex-Mex
Serves: 25
This appetizer is super easy and very versatile. Instead of white beans, you can use pinto or black beans. And if you're not a cilantro fan, leave it out or use parsley or mint for a pop of color.
  • 1 medium sweet potato, washed and cut into ½-inch dice
  • 1 tablespoon olive oil
  • A few pinches kosher salt and pepper
  • 25 tortilla chip scoops
  • ½ cup beans (white, black, pinto)
  • 2 green onions, trimmed and thinly sliced
  • ¼ cup salsa
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ cup reduced-fat shredded Cheddar or Mexican cheese blend, divided
  • Zest of half a lime
  • A few pinches ground cumin
  • Optional toppings: Guacamole, plain Greek yogurt (instead of sour cream), chopped cilantro, thinly sliced green onion
  1. Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick cooking spray.
  2. Place the diced sweet potato in a large mixing bowl with the olive oil and salt and pepper. Stir until the sweet potatoes are coated with the oil. Arrange on the prepared baking sheet, and bake until tender, about 20 minutes. Toss the sweet potato cubes halfway through to ensure even caramelization. When done, remove from the oven and transfer back to the mixing bowl to cool slightly.
  3. Meanwhile, arrange the tortilla scoops on the baking sheet. (It's okay to reuse the foil.)
  4. Once the sweet potato cubes have cooled slightly, stir in the beans, onions, salsa, cilantro, ¼ cup of the cheese, lime zest, and cumin.
  5. Add a spoonful of the sweet potato mixture to each. Top each scooper with a sprinkling of the remaining cheese. Place back in the oven and bake until heated through and the cheese melts, about 5 minutes. Garnish each with optional toppings.
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2021/02/05/sweet-potato-bean-nacho-scoopers/