Sweet Potato and Black Bean Nachos with Green Chile Salsa
Sweet Potato and Black Bean Nachos with Green Chile Salsan is a main course that serves 4. One serving contains 528 calories, 22g of protein, and 23g of fat. For $2.42 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 293 would say it hit the spot. If you have sharp cheddar cheese, juice of lime, guacamole, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Half Baked Harvest. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Chile Spiced Sweet Potato and Black Bean Tostadas, Sweet Potato Tater Tachos with Black Bean Salsa, and Sweet Potato Quinoa Fritters with Black Bean Salsa.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 (14 ounce) can black beans, drained + rinsed
1 small head cauliflower, cut into florets
1 (4 ounce) can [Old El Paso Chopped Green Chilies |
1/2 cup fresh cilantro
fresh cilantro, green onions + queso fresco, for serving
2 cloves garlic
guacamole + plain greek yogurt, for serving
1 jalapeño
juice of 1 lime
2 tablespoons olive oil
1-2 teaspoons salt (depending on your taste)
1 1/2 - 2 cups sharp cheddar cheese, shredded (or a mix of cheddar and pepper jack)
3-4 medium sweet potatoes, cut into wedges
2 tablespoons [Old El Paso Taco Seasoning (I like to use their Hot & Spicy Taco Seasoning) |
8 tomatillos
Equipment:
oven
bowl
spatula
baking sheet
frying pan
broiler
blender
Cooking instruction summary:
InstructionsPreheat 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 SalsaPreheat the broiler to highPlace the tomatillos, jalapeo 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 jalapeo and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeo, 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!
Step by step:
1. Preheat the oven to 425 degrees F.
2. Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil.
3. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat.
4. Spread the wedges and florets out onto one or two baking sheets in an even layer.
5. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.
6. Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end.
7. 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
8. Preheat the broiler to high
9. Place the tomatillos, jalapeo and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over.
10. Remove and allow to cool.Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeo and remove the seeds or leave some in for more heat!
11. Add the tomatillos, garlic, jalapeo, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined.
12. 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!
Nutrition Information:
covered percent of daily need
