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Preheat oven to 400.
Cut potato into rounds.
Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
Place the sweet potato round on the baking sheet and place in the oven for 25 minutes.
Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.
Remove from the oven and allow to cool slightly.
While the sweet potato rounds are cooling, rinse and drain a can of black beans.
Add the black beans, 1 tsp. cumin, 2 tsp. chili powder, 1/4 tsp. salt, 1/2 tsp. garlic powder to a bowl. Microwave on high for 1 1/2 minutes.
While the black beans are cooking smash and avocado in a bowl. Once mashed, add the remaining salt and garlic powder. Add coconut milk and stir well, making a avocado sauce to pour on the nachos.
Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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