Sweet Potato and Black Bean Nachos with Green Chile Salsa
You can use any of your favorite varieties of melting cheese. I sometimes use fontina, pepper jack or mozzarella. I typically always use a little cheddar though! The salsa can be made up to 1 week in advance, just keep covered in the fridge. To make these nachos a littler hardier, try adding 2-3 fried eggs
You can use any of your favorite varieties of melting cheese. I sometimes use fontina, pepper jack or mozzarella. I typically always use a little cheddar though! The salsa can be made up to 1 week in advance, just keep covered in the fridge. To make these nachos a littler hardier, try adding 2-3 fried eggs
- 2 tablespoons olive oil
- 2 cloves garlic
- juice of 1 lime
- 1/2 cup fresh cilantro
- 1 jalapeã±o
- 3-4 medium sweet potatoes (cut into wedges)
- 1 small head cauliflower (cut into florets)
- 2 tablespoons old el paso taco seasoning (i like to use their h
- 1 ounce can black beans (drained + rinsed 14)
- 1 1/2 - 2 cups sharp cheddar cheese (shredded (or
- guacamole + plain greek yogurt (for serving)
- fresh cilantro (green onions + queso fresco for serving)
- 8 tomatillos
- 1 ounce can old el paso chopped green chilies (4)
- 1-2 teaspoons salt (depending on your taste)
- Carbohydrate 23.795000000062 g
- Cholesterol 0 mg
- Fat 9.70240000290347 g
- Fiber 6.00199992065395 g
- Protein 3.66360000003601 g
- Saturated Fat 1.33150000039993 g
- Serving Size 1 1 recipe (405g)
- Sodium 6.49500000083562 mg
- Sugar 17.7930000794081 g
- Trans Fat 1.08467000008162 g
- Calories 177 calories
Step-by-step
- Preheat the oven to 425 degrees F.
- Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer.
- Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.
- Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer.
- Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly.
- Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN!
- Preheat the broiler to high
- Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic.
- Broil for about 5 minutes or until charred all over. Remove and allow to cool.
- Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat!
- Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined.
- Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!
Sweet Potato and Black Bean Nachos: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But believe me, it doesn't have to be! This recipe for Sweet Potato and Black Bean Nachos with Green Chile Salsa is my go-to for a satisfying, flavorful, and surprisingly quick dinner that the whole family loves. It's the perfect blend of sweet, spicy, and savory, with a satisfying crunch that makes it a real crowd-pleaser. The best part? It's adaptable to whatever veggies and cheeses you have on hand.
I love this recipe because it's incredibly versatile. Sometimes I swap out the sweet potatoes for butternut squash, or add some roasted broccoli for extra greens. The cheese is another area where I get creative; cheddar is a classic, but pepper jack, Monterey Jack, or even a blend of Mexican cheeses add a fantastic twist. Don't be afraid to experiment and find your perfect combination! And if you want to make it even more of a hearty meal, a couple of fried eggs on top transforms these nachos into a complete protein-packed dinner.
The Salsa: A Star in Its Own Right
The homemade Green Chile Salsa is what really elevates this dish. It’s vibrant, fresh, and bursting with flavor. I make a big batch on the weekend and store it in the fridge—it's perfect for topping tacos, burritos, or even just a simple bowl of chips throughout the week. The charring of the tomatillos adds a smoky depth, and the jalapeño provides a delightful kick, but you can easily adjust the heat level to your preference. Remember, it's all about balance!
Making Memories, One Nacho at a Time
Cooking shouldn't feel like a chore. For me, it's a time to relax, unwind, and connect with my family. The aroma of roasting sweet potatoes and melting cheese fills my kitchen with warmth and happiness, creating a comforting atmosphere that everyone appreciates. These nachos aren’t just a meal; they’re a reminder to slow down, savor the flavors, and enjoy the simple pleasures of life. They’re perfect for a casual weeknight dinner, a fun get-together with friends, or even a satisfying lunch. The beauty of this recipe is its adaptability—you can easily customize it to fit your dietary needs and preferences.
Beyond the Recipe: A Journey of Flavors
This isn't just a recipe; it's a journey. A journey from the earthy sweetness of the roasted sweet potatoes to the vibrant kick of the Green Chile Salsa. It's a journey that involves the satisfying crunch of perfectly baked tortilla chips and the creamy melt of your favorite cheese. It's a journey that culminates in a truly unforgettable taste experience. So, gather your ingredients, put on some music, and prepare to embark on a culinary adventure that will leave you feeling satisfied, energized, and ready to tackle whatever comes your way.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the salsa or the sweet potato mixture for an extra kick.
- Get creative with toppings: Experiment with different toppings like shredded lettuce, diced tomatoes, sour cream, or even a drizzle of your favorite hot sauce.
- Make it vegetarian/vegan: Replace the cheese with a vegan cheese alternative or omit it altogether. The nachos are delicious even without cheese!
- Prep ahead: The salsa can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to whip up a quick and healthy meal on busy weeknights.
So go ahead, embrace the simplicity and deliciousness of this Sweet Potato and Black Bean Nachos recipe. It's a culinary adventure waiting to happen, and I promise, it's worth every bite!
