Easy Mexican Sweet Potato Rounds

Healthy and yummy! These sweet potato rounds are loaded with good stuff for you. Serve them as an appetizer, quick lunch or double the recipe for a nutritious, vegetarian meat free meal!

Ingredients:

2 sweet potatoes, unpeeled

1 tbsp melted butter

1/4 tsp garlic powder

1 tbsp avocado oil

1/2 onion, finely chopped

1/2 cup black beans

4 heaping tbsps salsa

pinch of cumin (optional)

1 cup shredded Monterey Jack cheese

salt and pepper

parsley or cilantro to serve

Scrub the sweet potatoes clean with a brush, pat dry and slice about 1/2" thick. Leaving the peel on keeps them from falling apart  when cooked and it is full of fiber. Melt the butter, stir in the garlic powder and brush all over the rounds.

Place on a lined baking sheet in a 400 F oven for 20 minutes, turning halfway.

Now for the topping... in a small skillet lightly brown the chopped onion in oil. Add the black beans and salsa. If you like cumin add it here.

After the rounds have been in the oven for 10 minutes turn them over, salt and pepper them, and return to the oven for the last 10 minutes or until tender.

Remove from the oven and top the warm slices with shredded Monterey Jack. Return to the oven just long enough to melt the cheese.

And they're good to go. You could add parsley, cilantro or even sour cream but they are full of flavour just the way they are.