• 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp each chili powder
  • 1 tsp cumin
  • 1/2 cup black beans
  • 1/2 cup frozen sweet corn
  • 1/2 cup chopped cilantro
  • 1 cup shredded cheese
  • Optional addition: thinly sliced lettuce, hot sauce, a dollop of greek yogurt, or even some grilled chicken or pineapple


Cut up sweet potatoes very, very thin (think chip size). Toss potatoes with oil, chili powder and cumin, and then line potatoes up on a cookie sheet or long baking pan. Bake in the oven at 400-425 for 10-15 minutes (when they all start to brown, they’ve been in too long). Want them to be crispy, but not too brown. Once finished, take potatoes out and let cool. Now, rinse and drain the can of black beans, and then heat up black beans and corn in a pan for about 5 minutes. Gather about 10-15 chips and top with black bean and corn mixture, shredded cheese, chopped cilantro, and any additional toppings you'd like.

Serves 4


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