Veggie Nachos

 

I had some leftover roasted yams and was looking to make a quick lunch that has since become a favorite. It may surprise some, how nachos this healthy can be so delicious! 

Ingredients:

• 2 small yams, cubed small
• 2 tablespoons olive oil
• salt, pepper and cumin, some good shakes of each
• 1 - 2 cups canned black beans, rinsed
• 1 cup corn, steam cooked
• 1/2 cup salsa
• 1/2 ripe avocado, chopped
• fresh cilantro or parsley and lime 

Method:

1. Drizzle peeled and cubed yams with oil and season. Roast at 400 F until tender, about 30 - 40 minutes. Add black beans for last few minutes to heat.
2. Remove from oven and stir in corn and salsa. (you can also roast corn along with yams, adding half way through)
3. Top with freshly chopped avocado and fresh herbs. Squeeze some lime juice on top.
4. Serve hot with multi grain tortilla chips or your favorite nacho chips.

Note: This is a dairy free option as posted. A lime yogurt drizzle would be good on these. ( 1 cup yogurt, 2 tablespoons lime juice, 1 tablespoon finely chopped cilantro and 1/4 teaspoon salt)

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