Sweet Potato Nachos

INGREDIENTS

• 1 lbs. chicken breasts

• 1 cup salsa

• 1 Tbsp. garlic powder

• 1 Tbsp. onion powder

• 1 tsp. salt and pepper

• ½ cup red onion, diced

• 1 medium sweet potato

• 1 Tbsp. olive oil

• 1 tsp. paprika

• 1 ½ cup cheddar cheese

• ½ cup black beans

• ½ cup corn

• 1 poblano pepper, diced

• 1 avocado

• 1 bunch green onions, diced

DIRECTIONS

1. Place chicken breast in a slow cooker along with salsa, garlic powder, onion powder and salt and pepper. Cook on high for 3-4 hours, or on low for 6-8 hours.

2. Once chicken is cooked, remove from slow cooker and use two forks to shred.

3. Preheat oven to 375°

4. Using a mandolin slicer (or by hand, with increased attention) slice sweet potatoes into thin slices. The thinner, the crispier they will come out.

5. Toss sweet potato slices in a bowl with olive oil and paprika.

6. Line a baking sheet (or two) with aluminum foil and set a baking rack on top, if you have one. Layer sweet potato slices onto the rack, making sure not to overlap them.

7. Bake for 25-30 minutes, or until crispy.

8. Increase oven temperature to 400°

9. If you used two baking sheets, condense all sweet potato slices onto one sheet. Top with chicken, black beans, corn, pepper, red onion, and green onions. Sprinkle everything evenly with cheese.

10. Bake for 5-6 minutes, until cheese is melted. Top with diced avocado and enjoy!