Healthy Vegetarian Nacho Skillet

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May 25, 2022

My hubby loves nachos but I never want to make them because it’s not that healthy or exciting to me…until now! I skipped the tortilla chips and subbed sweet potatoes, swapped out the sour cream for greek yogurt, and added plenty of fresh guac! You can even play with this recipe by adding roasted corn, swap the whole beans for refried, or add habanero for extra kick! At the request of my husband, I served this with tortilla chips on the side haha.

Serves 2

Ingredients

6 (or 3-4 medium) sweet potatoes, cut into wedges
1 tbsp olive oil
1 tbsp taco seasoning or Spanish Citrus Marinade dry rub
2 tbsp canned green chiles
1 large (or 2 small) avocados
1 jalapeno, finely diced
1 bunch of cilantro, chopped
1 cup plain greek yogurt
1 packet Hidden Valley ranch dry dip mix
1 lime
1 small blood orange
1 cup pinto or black beans
1 cup shredded cheddar cheese

Instructions

Preheat oven to 450 degrees.
In a bowl, combine avocado, jalapeño, most of the cilantro (save some for topping), juice of 1/2 the lime, and juice of 1/2 the blood orange. Mix until roughly combined and chunky, you don’t want it to be smooth! Set aside.
Combine Greek yogurt with about 1/4 packet of Hidden Valley ranch dry dip mix, adjust for taste. Set aside.
In a cast iron skillet, toss sweet potatoes with olive oil. Bake for 15 minutes, until the sweet potatoes are slightly soft. Sprinkle potatoes with taco seasoning or dry rub of your choice, toss to coat. Return to oven for 15 more minutes or until the potatoes are crisp on the outside and tender on the inside.
Remove the skillet from the oven and scatter beans and cheese over the sweet potatoes. Return skillet to the oven and bake for another 5 minutes or until the cheese is bubbly and melted. Remove from oven and turn oven off.
Let skillet stand for about 5-10 minutes and top with the Greek yogurt dip and avocado mixture. Sprinkle extra cilantro and green chiles over the top and serve while warm. Enjoy!