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Sweet Potato Black Bean Nacho Bake is an innovative and wholesome take on traditional nachos, combining the rich flavors of roasted sweet potatoes and hearty black beans to create a satisfying dish that is both nutritious and delicious. This recipe appeals to a wide range of dietary preferences, making it perfect for gatherings, family dinners, or even a cozy night in. The combination of vibrant ingredients and colorful presentation not only makes it visually appealing but also ensures that every bite is packed with flavor and nutrients.

Sweet Potato Black Bean Nacho Bake

Discover the Sweet Potato Black Bean Nacho Bake, a tasty and nutritious alternative to traditional nachos. This dish combines roasted sweet potatoes and black beans, packed with vitamins and fiber, ensuring a satisfying experience with every bite. It's versatile and easy to prepare, catering to various dietary preferences. Perfect for family dinners or gatherings, this colorful and flavorful bake is sure to impress everyone at your table. Enjoy healthy eating without compromising on taste!
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Ingredients
  

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and freshly ground black pepper, to taste

1 (15 oz) can black beans, thoroughly drained and rinsed

1 cup corn kernels (fresh or frozen will work)

1 cup diced bell peppers (choose your favorite color)

1 cup diced tomatoes (fresh or canned, drained)

1 cup shredded cheddar cheese (or a dairy-free cheese substitute if preferred)

1 cup salsa (your choice of mild or spicy)

1/4 cup fresh cilantro, chopped (for garnish)

Optional: Slices of jalapeño (for added heat)

Optional: Sour cream or yogurt (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) so it's ready for roasting.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, ground cumin, chili powder, salt, and black pepper. Toss well until all the sweet potato cubes are evenly coated in the seasoning mixture.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes onto a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, or until they are tender and have developed a slight caramelization on the edges. Remember to give them a stir halfway through for even cooking.

        Mix the Filling: In a large bowl, add the roasted sweet potatoes along with the black beans, corn, diced bell peppers, and diced tomatoes. Gently stir all the ingredients together until they are well combined.

          Assemble the Bake: In a large baking dish, spread half of the sweet potato and black bean mixture across the bottom. Pour half of the salsa evenly over this layer, then sprinkle half of the shredded cheese on top.

            Add Another Layer: Now, layer the remaining sweet potato mixture on top of the first layer, followed by the rest of the salsa. Finish with a generous sprinkle of the remaining cheese. If you like it spicy, feel free to add jalapeño slices on top.

              Bake: Place the baking dish in the oven and bake for approximately 15-20 minutes, or until the cheese is melted and bubbling.

                Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro before serving. Enjoy it with a dollop of sour cream or yogurt for added creaminess.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4-6.