Guilt-Free Game-Day Nachos

Even your favorite party foods – like sheet pan nachos – can be made lighter and better for you, just by adding more veggies! Try swapping traditional tortilla chips for thinly sliced sweet potatoes in this tasty twist on nachos.

3 Large sweet potatoes (thinly sliced)
Olive oil cooking spray
1 cup Shredded cheddar cheese
1/2 cup Shredded mozzarella
1 (15 oz) Can low sodium pinto beans (drained and rinsed)
1/3 cup Finely chopped yellow onion
1/3 cup Chopped fresh tomato (or jarred tomato salsa)
1/3 cup Finely chopped zucchini or summer squash
Sliced scallions (for serving)
Sliced fresh radishes (for serving)
1 Avocado (sliced for serving)
Lime wedges (for serving)
1 Fresh jalapeño pepper, thinly sliced (seeds removed for less heat, if desired)

Preheat oven to 375°F.

Slice sweet potatoes into thin rounds.

Put sweet potatoes slices on a large sheet pan and spray with nonstick cooking spray; toss to coat. Spread sweet potato slices out over the sheet pan, making sure no slices are stacked on top of one another.

Toast sweet potato slices in the oven for 10-15 minutes.

While potatoes are in the oven, stir together shredded cheddar cheese and mozzarella in a mixing bowl. Set aside.

Pull the tray out of the oven, flip sweet potatoes, and return to oven for another 10 minutes to brown the other side.

Remove tray from the oven, and top sweet potato slices with half of the cheese mixture. Layer on the pinto beans, chopped onion, tomato, zucchini, and jalapeno. Sprinkle over the rest of the cheese mixture and return the tray to the oven.

Bake another 15 minutes, or until cheese is fully melted.

Top baked nachos with sliced scallions, fresh radishes, avocado and a squeeze of lime juice before serving.