Loaded Sweet Potato “Nachos”

Ingredients

• 1 lb bag gluten-free frozen sweet potato fries 

• 1 Tbsp avocado oil, to grease the sheet tray

• 2 cups shredded pre-cooked chicken

  • 1 Tbsp lime juice, freshly squeezed

• 1.5 cups shredded mozzarella cheese

• 1.5 cups shredded sharp cheddar cheese

Corn and Beans

• 15 oz can black beans, strained & rinsed

• 15 oz can corn, strained & rinsed

• ½ jalapeno, seeds removed if desired

• 1 Tbsp cilantro, rough chop

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp kosher salt

• 1 Tbsp avocado oil

Tomato Salad

• 1 cup tomatoes, medium dice

• ½ jalapeno, seeds removed if desired

• 1 Tbsp cilantro, rough chop

• 1 Tbsp lime juice, freshly squeezed

• Big pinch kosher salt

Yields 8 servings

Preheat your oven to 425F with a large sheet pan inside. When the oven is preheated, amply grease the hot sheet tray with avocado oil, and then pour the frozen sweet potato fries into an even coating. You should hear some sizzle. Bake for 20-25 minutes, tossing halfway with a spatula, until crispy.

While those bake, work on the other individual components:

• Shred your chicken (a rotisserie chicken is perfect), squeeze lime juice all over top, and toss together.

• In a bowl, toss the rinsed black beans and corn with jalapeno, cilantro, cumin, paprika, kosher salt, and avocado oil, and reserve.

• In another bowl, toss the diced tomatoes, jalapeno, cilantro, lime juice, and kosher salt, and reserve.

Once the sweet potatoes are cooked and crispy, it’s time to assemble the “nachos”. Spread the chicken all over the sweet potatoes, then add the corn and black beans, and then completely cover in the cheeses. Carefully place the sheet pan back in the 425F oven, and bake for 5-10 minutes (depending on your oven settings) until the cheese is golden and bubbly. Garnish with the tomato salad and serve immediately with your favorite toppings.