Roasted Sweet Potato Taco "Flatbread"

Enjoy the flavors of vegetarian sweet potato tacos on crisp crackers with this party appetizer. Delicious Mexican flavors combine perfectly in these taco bites.

Good Source of FiberWell-being ChoiceGood Source of Iron

Nutrition Bonus

Both rich in vitamin A from the sweet potato and a good source of fiber, this flavorful flatbread can help you eat right.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 12 servings, 4 topped crackers, 1 Tbsp. sauce and 1 tsp. sour cream each.

Ingredient list

1 large sweet potato (about 3/4 lb.), peeled
1 Tbsp. olive oil
1 Tbsp. reduced-sodium taco seasoning mix
48 TRISCUIT Crackers
1 cup shredded reduced-fat cheddar-Jack cheese, divided
½ cup rinsed canned black beans
½ medium avocado, diced
1 Tbsp. chopped fresh cilantro
¾ cup pico de gallo
¼ cup light sour cream

Directions

Heat oven to 400°F. Cover 2 rimmed baking sheets with foil; spray with cooking spray. Set aside.

Cut potato into 1/4-inch-thick slices, then cut each slice into bite-size pieces; place in medium bowl. Add oil; mix lightly. Sprinkle with taco seasoning mix; toss to evenly coat potatoes with seasoning.

Spread potatoes into single layer on one of the prepared baking sheets.

Roast 10 to 12 min. or until potatoes are tender and lightly browned. Meanwhile, place crackers, with sides touching, in rectangular shape on second prepared baking sheet.

Remove potatoes from oven. Do not turn oven off.

Top crackers with 3/4 cup cheese, potatoes, beans and remaining cheese. Bake 5 min. or until cheese is melted.

Top with avocado; sprinkle with cilantro.

Serve topped with pico de gallo and sour cream.

Recipe Tips

Special Extra
For a touch of heat, drizzle with Sriracha sauce (hot chili sauce), hot sauce or Calabrian chilies before serving.
Variation
Prepare recipe as directed, substituting your favorite cut-up fresh vegetables, such as Brussels sprouts, butternut squash, carrots, cauliflower or parsnips, for the sweet potato.

Nutrition factsNutrition information

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