Make a crowd favorite even better with this nachos upgrade that uses sweet potato tots instead of classic tortilla chips for nachos that are a little sweet, a little crisp and pack in tons of flavor.
Preheat oven to 425 degrees F. Spread sweet potato tots in a single layer in a large cast-iron skillet. Bake, stirring once, until crisp, about 30 minutes.
Meanwhile, combine tomato, jalapeño, lime juice, cilantro and salt in a medium bowl. Combine sour cream, water and chili powder in a small bowl. Set both mixtures aside.
Push the tots to the center of the pan. Top with beans and cheese and return to the oven. Bake until the cheese is melted, 2 to 3 minutes more. Using a slotted spoon, spread the reserved tomato mixture over the top. Top with avocado and lettuce. Drizzle the reserved sour cream mixture over the top and garnish with cilantro, if desired.
1 starch, 1/2 fat, 1/2 high-fat protein
Loved this recipe!! Plan on making again!!
Made these for the Super Bowl and they were the first thing to go. don't think ill ever go back to tortilla chips