During the week my schedule can get kinda crazy. Between juggling a part time job and school full time I tend to rush everywhere and have no time to prepare lunch so I usually get creative and throw things together. I was in the mood for Mexican (which happens probably 3 times a week.. I could eat it everyday) so I threw together these nachos before work. My toppings were whatever I had in the fridge – so avocado, plain yogurt for sour cream, jalapeños, black beans and chicken. Feel free to add whatever toppings you like – the possibilities are endless! I had to take it on the go, but it was so yummy & filling (win, win for me!)
- 1 Sweet potato
- 1 Tbsp. oil (of your choice)
- Pepper to taste
- 1/2 can black beans, drained
- 1-2 chicken breasts, diced
- 1/8 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp chili powder
- Handful of lettuce
- 2 Tbsp. plain yogurt
- 1/4 avocado, sliced
- Jalapeno, sliced
Preheat oven to 350 degrees and slice sweet potato in thin slices and toss with oil. Spray or grease a baking sheet, spread out sweet potato slices and sprinkle with pepper. Bake for 20 minutes and then turn heat up to 400, bake until sweet potato slices are browning and crispy.
While sweet potato is cooking, in a small bowl, season chicken with pepper, paprika, garlic powder and chili powder and toss until coated. Sauté in a small pan on medium heat until cooked through and set aside.
Once done, assemble on a plate and top with remaining ingredients! Enjoy!
If you are paleo or vegan/vegetarian feel free to sub in tofu or tempeh for chicken and swap out ingredients to fit your diet!
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