Frankie’s Nachos

ditch the chips

1.     Preheat the oven to 400 °F

2.     Slice sweet potato rounds

3.     Toss rounds in olive oil, sea salt, pepper + paprika

4.     Arrange rounds on baking sheets – do not overcrowd + bake each side for about twenty minutes

5.     Wash about 2 ½ cups of kale, massage in olive oil + chop

6.     Panfry a chicken breast in olive oil, sea salt, pepper + paprika until crispy

7.     Drain a can of black beans and cook on low to medium heat with sea salt, pepper + paprika, cumin, cayenne pepper + chili powder – stir frequently + careful with the heat profile

8.     Once chicken begins to crisp up - dice up your chicken, add your bell peppers + sauté until peppers slightly softened

9.     Remove sweet potatoes out of oven to layer Monterey jack cheese, black beans, chicken, bell peppers + chopped kale

10.  Pop sheet back in oven for about ten minutes or until kale begins to crisp

What I love about this vibrant recipe is you can easily personalize it – you can make it vegetarian, dairy-free, add onions, swap the chicken with beef, etc. Sometimes I like to top mine off with some guacamole. I’d love to see how you make this recipe your own. Enjoy!