These colorful and healthier nachos are a great appetizer, and are totally more impressive than your average version. I used extra filling from enchiladas I made earlier in the week. Enjoy with organic sour cream and your favorite salsa.

INGREDIENTS

  • 1 cup already prepared sweet potato, corn and kale filling
  • 1/2 cup shredded organic cheddar cheese
  • 1/4 cup shredded monterey pepper jack cheese
  • 20 large organic, yellow corn tortilla chips

DIRECTIONS

  1. On an oven proof plate, spread tortilla chips in a single layer. Sprinkle with sweet potato, corn and kale filling. Top with shredded cheese.
  2. Place in a toaster oven and toast for 4-8 minutes or until cheese is melted and begins to brown, checking every 2 minutes. (Note: you need to monitor the nachos closely to make sure that they don’t burn.)
  3. Serve with organic sour cream and your favorite salsa.
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