Grilled sweet potatoes act as the dipping chips in this veggie-centric nacho recipe. Sweet potatoes are loaded with black beans, cheese, tomatoes, onions, jalapeños, and cilantro, with hot sauce, guac and sour cream.

Serves 4

Instructions:

1. Preheat grill to medium-high heat. Cut sweet potatoes into triangles.
   
2. Season sweet potatoes with oil, salt, pepper, cumin, chili powder, and garlic powder.
3. Grill for 2–3 minutes, turning frequently, or until slightly charred and cooked. Remove from the grill, and evenly place on a baking sheet.
   
4. Top sweet potatoes with black beans and cheese, return sheet to the grill, close lid, and cook for 3–4 minutes or until cheese has melted, or bake in a 400°F oven.
   
5. Top nachos with tomatoes, onion, jalapenos, cilantro, and serve with sour cream, guacamole, and hot sauce.
   
   

Tip: You can cook these nachos in the oven or on the grill (as long as you have a grill safe baking sheet).