Getting a little burnt out on your regular lunches? Try out this delicious and delightfully simple take on nachos. They are so easy to make and travel well to work or school. Of course, you can also enjoy them for dinner or as appetizers!
Recipe from: Dana of Minimalist Baker
- 5 small sweet potatoes
- 1 15-ounce can black beans (drained and rinsed)
- ~1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack)
- Avocado crema (as original recipe is written, 1/4 cup light sour cream, 1/2 ripe avocado, & lime juice)
- Fresh salsa, cilantro, and green onion (for topping and dipping)
For full recipe click here.
*The featured recipe is a stock photo meant to represent this dish.