6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice
1 can black beans, drained and rinsed
3 cups shredded Colby jack cheese
3 green onions, thinly sliced and ends trimmed
Sweet peppers, diced
guacamole
sour cream
salsa
Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined. Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet. Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.
Remove from oven and cover with cheese, black beans and green onions. Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.
Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.
You can make this with Russet Potatoes as well--yum!
You can make this with Russet Potatoes as well--yum!
Photo and recipe from Traci Magleby
