Deconstructed Paleo Nachos
always like to read up on the latest trends and fads, often to find new inspiration. This creation is paleo inspired but not strictly paleo, as it does contain black beans (“GASP!”-said all the paleo followers).
DECONSTRUCTED PALEO NACHOS
- Servings: 2-3
- Time: 30-45 mins
- Difficulty: moderate
- 1 medium to large sweet potato, sliced thinly (Uniform sized potato if possible. The bigger the size the more “chips” you make.)
- 1/2 cup of canned black beans, drained and rinsed well
- 1/2 cup diced red onion
- 1 jalapeno
- 1 red bell pepper
- 1 avocado, sliced
- 1 pound grass fed ground beef (</= 10% fat)
- 1/2 cup cilantro, stems removed and roughly chopped
- 1-2 Tbsp coconut oil
- 2 Tbsp taco seasoning
- Follow one of these methods to roast your red pepper and jalapeño. I prefer to roast them over the stove if I only have 1-2.
- While the pepper is roasting. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or tin foil.
- Cut potato into 1/8″ slices (or thinner), using either a knife or a mandolin slicer. Melt 1 Tbsp of coconut oil. In a large bowl, gently mix the coconut oil and the potato slices to coat well.
- Evenly distribute the sweet potato slices over the baking sheet, trying hard not to overlap slices (this will prevent them from cooking evenly and crisping). Cook for 20-25 minutes, checking halfway through to turn over.
- While peppers and potato are cooking, brown ground beef in a skillet. Mix in taco seasoning and 1/4 cup water. Let simmer until most of the water has cooked off.
- In a separate skillet over medium-high heat, heat 1 tsp of coconut oil. Add the red onion and sauté for 5 minutes. Add the black beans and continue to cook for another 5-7 minutes, until warmed.
- Slice jalapeños cross-wise (leave seeds if desired) and red peppers length-wise (remove seeds).
- Serve all ingredients on a bowl or layered like traditional nachos. Garnish with avocado and cilantro.