A plateful of nachos is a popular appetizer that’s typically packed with chicken, beef, sour cream, guacamole, and cheese. But if this is the only way you eat the tasty treat, it may be time to give your nachos a makeover. With these seven recipes, you can create nachos using sweet potatoes, zucchini, pumpkin, apples, bananas, and pepperoni. Whether you’re looking for something sweet, savory, or healthy, these noteworthy nachos will cure any craving.
1. Healthy Grilled Sweet Potato Nachos
Rather than using some of the bad-for-you ingredients typically found in nachos, Pinch of Yum’s recipe calls for sweet potatoes, beans, and roasted corn. The recipe yields 4 servings as a meal or 6 when served as a snack.
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon each chili powder and cumin
- 1 (14 ounce) can refried black beans
- 1 cup frozen sweet corn
- 3 ounces multigrain tortilla chips
- Chopped cilantro for topping
- Crumbled Cotija cheese for topping
- ½ teaspoon butter
- 1 large clove garlic, minced
- 1½ cups milk
- 2 tablespoons flour
- ¼ teaspoon salt, more to taste
- ½ cup shredded cheese of choice
Directions: To make the sweet potatoes, turn the grill on to medium-high heat. Wash the sweet potatoes and pierce with a fork. Wrap the sweet potatoes in a paper towel and microwave on high for 4 minutes. When cool enough to handle, cut sweet potatoes into wedges and toss with the olive oil, chili powder, cumin, and salt to taste. Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roasted and delicious. Meanwhile, heat the refried beans on the stove or in the microwave until warmed through and roast the corn in a dry nonstick skillet until golden brown.
On a large platter, arrange the chips in a single layer. Top with the sweet potato wedges, black beans, and corn. Melt the butter in a small saucepan to make the cheese sauce. Add the garlic and saute for 1 to 2 minutes. Add ¾ cup milk and heat until simmering. Whisk the remaining ¾ cup milk with the flour; add to the saucepan and stir until smooth and thick. Remove from heat and whisk in the salt and the cheese until melted. Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese.