6
  • 3medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1Tbspolive oil
  • 1tspchili powder
  • 1tspgarlic powder
  • 1 1/2tsppaprika
  • 1/3cupblack beans, drained, rinsed
  • 1/3cupreduced-fat shredded Cheddar cheese
  • 1/3cupchopped tomato (1 plum tomato) OR
  • 1/3cupno-salt-added, canned, diced tomatoes, drained, rinsed
  • 1/3cupchopped avocado
  1. Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
  2. Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  3. Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
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