Bump up the vitamin A and fiber when you swap tortilla chips for sweet potatoes in this healthy recipe. Serve as an appetizer at your next party or turn it into dinner by adding chicken, tofu, shrimp or more beans for protein.

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and 1/4 teaspoon salt. Cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Transfer the pan to the oven and bake until the sweet potatoes are soft, 15 to 20 minutes.

  • Meanwhile, combine sour cream, lime juice and the remaining pinch of salt in a small bowl.

  • Top the sweet potatoes with corn, cheese and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, scallions and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).

Nutrition Facts

174 calories; 8.3 g total fat; 2.2 g saturated fat; 7 mg cholesterol; 166 mg sodium. 460 mg potassium; 22.5 g carbohydrates; 4.6 g fiber; 5 g sugar; 4.1 g protein; 11478 IU vitamin a iu; 7 mg vitamin c; 40 mcg folate; 74 mg calcium; 1 mg iron; 34 mg magnesium;

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4 Ratings
  • 5 star values: 3
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