Author Notes
A healthier baked version of traditional nachos, using sweet potatoes. As great for an appetizer as for a casserole-style dinner. —Colleen Delawder
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Ingredients
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1
large sweet onion, finely diced
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1 tablespoon
salted butter
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1 tablespoon
extra virgin olive oil
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2
large sweet potatoes, thinly sliced
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15 ounces
can of black beans, rinsed and drained
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3 teaspoons
taco seasoning, divided
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2
boneless skinless chicken breasts, cut into small pieces
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1/4 cup
fresh parsley, finely chopped
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1 cup
freshly shredded white cheddar
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sour cream, avocado, and olives (optional)
Directions
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Preheat oven to 400 degrees.
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Sauté the diced onion in the butter and olive oil for 5 minutes, over medium heat.
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In a large bowl, mix together the onion, sweet potatoes, black beans, and 2 teaspoons of the taco seasoning.
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Dump the mixture into a large glass baking dish, cover tightly with foil, and bake for 50 minutes.
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Combine the remaining 1 teaspoon of taco seasoning with the chicken, and evenly distribute it over the potato and bean mixture.
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Recover the baking dish, and then bake for an additional 20 minutes, or until the chicken is cooked through.
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Remove the dish from the oven, top with the parsley and cheese, and then recover for 5 to 10 minutes, or until the cheese has melted. There is no need to place the dish back in the oven, the steam and heat from the potatoes will melt the cheese.
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Serve with sour cream, avocado, and olives if desired.
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