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How about some cheesy as ever sweet potato and black bean nachos?? Prep time 15 minutes. Cook time 30 minutes. Total time 45 minutes Servings 6 servings
INGREDIENTS
3-4 medium sweet potatoes cut into
wedges
1 small head cauliflower cut into
florets
2 tablespoons olive oil
2 tablespoons Old El Paso
Taco Seasoning I like to
use their Hot & Spicy
Taco Seasoning
1 ounce can black
beans drained + rinsed,
14
1 1/2 – 2 cups sharp cheddar cheese shredded (or a
mix of cheddar and pepper jack)
guacamole + plain greek yogurt for
serving
fresh cilantro green onions + queso
fresco, for serving
GREEN CHILE SALSA
8 tomatillos
1 jalapeño
2 cloves garlic
1 ounce can Old El Paso Chopped
Green Chilies 4
1/2 cup fresh cilantro
juice of 1 lime
1-2 teaspoons salt depending on your
taste
INSTRUCTIONS
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!
GREEN CHILE SALSA
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!
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