These sheet pan sweet potato nachos are loaded with salsa, chicken, beans, peppers, cheese, and guacamole to create a perfect game-changing appetizer.
1.5 pounds sweet potato fries (frozen)
1 cup Mexican blend shredded cheese
1 – 15 oz. can black beans, drained and rinsed
1 red bell pepper, diced
1/2 cup Fresh Cravings salsa (I used restaurant style, hot crave!)
1/4 cup red onion, diced
1 avocado, cubed
1 pound chicken breast
1/2 Tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon pepper
Preheat oven to 375º. Line a baking sheet with parchment or foil. Place chicken breast on the baking sheet. Drizzle with oil and sprinkle on seasonings. Bake 25 minutes, flipping halfway. Remove from oven and allow to cool. Once cooled, shred the breasts and set aside.
Bake sweet potato fries according to instructions. I find that it works best to divide the fries between two sheet pans, making sure they’re spread in a single layer. Once they’re done, remove from oven and set aside.
Set your oven to broil – low.
Starting with just one sheet pan, sprinkle half of the chicken, cheese, beans, and bell pepper. Layer up the sweet potato fries from the other sheet pan and add the remaining chicken, cheese, beans, and bell pepper.
Return to the oven and broil for 5 minutes.
Remove and add avocado, red onion, cilantro, and any other toppings of your desire. Dig in!