Give nachos a mucho-healthy boost by using crispy baked sweet potato rounds instead of tortilla chips and piling them with crunchy radishes, tangy mango and creamy avocado, as blogger Jeanine Donofrio does in this recipe from her forthcoming The Love & Lemons Cookbook. She won us over with her brilliant idea to drizzle smoky adobo sauce on top for just the right kick, and with her easy cleanup trick: serving this snack straight from the pan.

Serves 4


  • 2 sweet potatoes, thinly sliced
  • Drizzle of extra-virgin olive oil
  • Pinch of sea salt
  • Pinch of ground black pepper
  • 1 cup shredded Monterey Jack
  • 1 cup cooked black beans, rinsed and drained
  • 1 mango, peeled and diced
  • 3 radishes, sliced
  • 1 avocado, peeled and diced
  • 1 serrano pepper, seeded and thinly sliced
  • Juice of one lime
  • ¼ cup adobo sauce (from 1 [7-ounce] can chipotles in adobo)


    Total time: 35 minutes

    Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

    In a bowl, toss sweet potatoes with olive oil, salt and pepper. Spread on prepared baking sheet and bake 15 minutes. Top with Monterey Jack and bake about 10 minutes more. Remove from oven and scatter black beans, mango, radishes, avocado and pepper. Drizzle with lime and adobo sauce and sprinkle with salt to taste. Serve immediately, with lime wedges.

    Next Story