Sweet Potato and Black Bean Nachos with Green Chile Salsa are a must-try!

Name: Sweet Potato and Black Bean Nachos with Green Chile Salsa are a must-try!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, peeled and cut into thin rounds; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and freshly ground black pepper to taste; 1 can (15 ounces) black beans, drained and rinsed; 1 cup grated Monterey Jack cheese; 1 ripe avocado, chopped; 1/4 cup fresh parsley, finely chopped; 1/2 cup Greek yogurt (optional); For the zesty green chile relish:; 1 can (4 ounces) diced green chiles; 1 small yellow onion, finely diced; 1 medium ripe tomato, chopped; 1 tablespoon fresh lime juice; Pinch of salt

Chef Hicham18 hours ago

0 4 17 minutes read

Sweet Potato and Black Bean Nachos with Green Chile Salsa

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How to Make Sweet Potato and Black Bean Nachos with Green Chile Salsa

Now that you’re all set with the ingredients, let’s dive into the fun part—making these Sweet Potato and Black Bean Nachos with Green Chile Salsa! I promise, it’s as easy as pie (or should I say nachos?). With just a few simple steps, you’ll have a delicious dish that’s perfect for a cozy night in or a lively gathering with friends. Let’s get cooking!

Step 1 – Prep Ingredients

First things first, we need to prep our star players: the sweet potatoes! Start by peeling them and cutting them into thin rounds. Think of them as little discs of deliciousness waiting to be transformed. I like to aim for about 1/4 inch thick—too thick, and they won’t crisp up; too thin, and they might burn. It’s a delicate balance, much like trying to find the right amount of salt in a recipe!

Next, grab your mixing bowl and toss those sweet potato rounds in with a tablespoon of olive oil, a teaspoon of smoked paprika, and a teaspoon of ground cumin. Sprinkle in some salt and freshly ground black pepper to taste. Give it a good mix until every slice is coated in that flavorful goodness. The aroma of smoked paprika is simply divine, isn’t it? It’s like a warm hug for your kitchen!

Step 2 – Begin Cooking

Now that your sweet potatoes are prepped and seasoned, it’s time to bake them! Preheat your oven to 400°F (that’s 200°C for my metric friends). Line a baking sheet with parchment paper for easy cleanup—trust me, you’ll thank yourself later.

Arrange the sweet potato rounds in a single layer on the baking sheet. Make sure they’re not overlapping; we want them to roast evenly and get that lovely crispiness. Pop them in the oven and let them bake for about 20-25 minutes. Don’t forget to turn them halfway through! This little flip is crucial for achieving that perfect golden-brown color. It’s like giving them a little dance party in the oven!

Step 3 – Combine Ingredients

While the sweet potatoes are baking, let’s whip up that zesty green chile relish. In a separate bowl, combine one can of diced green chiles, a finely diced small yellow onion, and a chopped medium ripe tomato. Add a tablespoon of fresh lime juice and a pinch of salt. Stir it all together until it’s well mixed. This relish is the cherry on top of your nacho masterpiece, adding a fresh and tangy kick that complements the sweetness of the potatoes beautifully.

Once the sweet potatoes are perfectly roasted, it’s time to layer everything up! Grab a large serving platter or a baking dish and start with a base of those crispy sweet potato rounds. Then, evenly distribute the drained and rinsed black beans over the top. Finally, sprinkle a generous amount of grated Monterey Jack cheese. I mean, who doesn’t love gooey, melted cheese? It’s like the glue that holds this whole delicious creation together!

Step 4 – Finish and Serve

Now, it’s time for the grand finale! Place your nacho creation back in the oven for an additional 5-7 minutes, or until the cheese is bubbly and melted. Keep an eye on it—nobody likes burnt cheese, right? Once it’s out of the oven, garnish with chopped avocado and fresh parsley. If you’re feeling a little indulgent, add a dollop of Greek yogurt on top. It adds a creamy texture that balances the flavors perfectly.

Serve your Sweet Potato and Black Bean Nachos with Green Chile Salsa immediately, alongside that zesty green chile relish for dipping. Trust me, your family will be raving about this dish long after the last bite is gone!

Introduction to Sweet Potato and Black Bean Nachos with Green Chile Salsa

Hey there, fellow home cooks! If you’re anything like me, you know that life can get pretty hectic, especially when you’re juggling family, work, and everything in between. That’s why I’m excited to share a recipe that’s not only delicious but also a breeze to whip up: Sweet Potato and Black Bean Nachos with Green Chile Salsa. Trust me, this dish is a game-changer!

Imagine coming home after a long day, and instead of slaving away in the kitchen, you can have a mouthwatering meal ready in just about 40 minutes. These nachos are perfect for busy American women aged 40–70 who want to serve something nutritious and satisfying without spending hours in the kitchen. Plus, they’re a hit with the whole family—picky eaters included!

The combination of sweet potatoes and black beans creates a flavor explosion that’s both hearty and wholesome. Sweet potatoes bring a natural sweetness and a beautiful pop of color, while black beans add protein and a lovely creaminess. And let’s not forget about the zesty green chile salsa that ties it all together! It’s like a fiesta on your plate, and who doesn’t love a good fiesta?

So, roll up your sleeves and get ready to impress your family with these Sweet Potato and Black Bean Nachos with Green Chile Salsa. They’re not just nachos; they’re a celebration of flavors that will make your taste buds dance. Let’s dive into why you’ll absolutely love this recipe!

Why You’ll Love This Sweet Potato and Black Bean Nachos with Green Chile Salsa

Let’s be real for a moment: life is busy! Between work, family commitments, and everything else that fills our days, finding time to cook can feel like a daunting task. That’s why I’m thrilled to share why these Sweet Potato and Black Bean Nachos with Green Chile Salsa are not just a meal, but a lifesaver in the kitchen!

First off, let’s talk about the prep time. With just 10 minutes of hands-on work, you can have these nachos in the oven and your family happily munching away in no time. I mean, who doesn’t love a quick and easy recipe? It’s like finding a $20 bill in your coat pocket—you just feel lucky! And while the sweet potatoes are baking, you can kick back, relax, or even tackle that pile of laundry that’s been staring at you. Talk about multitasking!

Now, let’s not forget about cleanup. I don’t know about you, but I’m not a fan of spending my evenings scrubbing pots and pans. The beauty of this recipe is that it requires minimal cleanup. You’ll only need a mixing bowl, a baking sheet, and a knife. That’s it! It’s like a breath of fresh air after a long day. Plus, if you line your baking sheet with parchment paper, you can just toss it away when you’re done. Easy peasy!

But what truly makes these nachos shine is their family-friendly flavor profile. I’ve served these to my family countless times, and they always come back for seconds (and sometimes thirds!). The combination of sweet potatoes and black beans is not only delicious but also appealing to even the pickiest of eaters. The sweetness of the potatoes balances perfectly with the savory black beans, and the melted Monterey Jack cheese? Well, that’s just the icing on the cake—or should I say, the cheese on the nachos!

And let’s talk nutrition for a moment. As we age, it’s important to focus on what we’re putting into our bodies. These nachos are packed with wholesome ingredients that cater to health-conscious eaters. Sweet potatoes are a fantastic source of vitamins A and C, fiber, and antioxidants. They’re like little orange powerhouses of nutrition! Black beans add protein and fiber, making this dish not only filling but also beneficial for your digestive health.

Plus, the zesty green chile salsa adds a fresh kick that’s hard to resist. It’s a great way to incorporate more vegetables into your diet without even realizing it. You can feel good about serving this dish to your family, knowing that you’re providing them with a meal that’s both tasty and nutritious.

In a nutshell, these Sweet Potato and Black Bean Nachos with Green Chile Salsa are a delightful blend of convenience, flavor, and nutrition. They’re perfect for busy nights when you want something quick yet satisfying. So, why not give them a try? I promise, you’ll be adding this recipe to your regular rotation in no time!

Ingredients You’ll Need

Alright, let’s gather our ingredients for these scrumptious Sweet Potato and Black Bean Nachos with Green Chile Salsa. This is where the magic begins! Here’s what you’ll need:

Sweet potatoes: The star of the show! They bring a natural sweetness and vibrant color to the dish. If you’re in a pinch, you can swap them for regular potatoes, but trust me, the sweet potatoes are worth it!
Olive oil: This helps to crisp up the sweet potatoes and adds a lovely richness. You can use avocado oil or even coconut oil if you prefer a different flavor.
Smoked paprika: This spice adds a warm, smoky flavor that elevates the nachos to a whole new level. If you don’t have it on hand, regular paprika will work, but you’ll miss that smoky goodness!
Ground cumin: A must-have for that earthy, warm flavor. It pairs beautifully with the sweet potatoes and black beans. If you’re out of cumin, try using chili powder for a different twist.
Salt and black pepper: Essential for seasoning! Don’t skip these; they enhance all the flavors. Feel free to adjust to your taste—some like it saltier than others!
Black beans: These little gems are packed with protein and fiber, making the nachos hearty and satisfying. Canned beans are super convenient, but if you have dried beans, just make sure to cook them first!
Monterey Jack cheese: The gooey, melty cheese that holds everything together! You can substitute it with cheddar or even a dairy-free cheese if you’re looking for a vegan option.
Avocado: Adds a creamy texture and fresh flavor. If you’re not a fan of avocado, you can skip it or replace it with a dollop of sour cream.
Fresh parsley: This brightens up the dish and adds a pop of color. You can also use cilantro if you prefer that fresh, herby flavor.
Greek yogurt (optional): A great way to add creaminess and a tangy flavor. It’s also a healthier alternative to sour cream. If you’re not into yogurt, feel free to leave it out!
Diced green chiles: These add a zesty kick to the relish. If you like it spicy, go for jalapeños instead!
Yellow onion: Adds sweetness and depth to the relish. You can use red onion for a sharper flavor or even green onions for a milder taste.
Ripe tomato: Freshness is key! Tomatoes add juiciness and balance out the flavors. If tomatoes aren’t in season, you can use canned diced tomatoes.
Fresh lime juice: A splash of acidity that brightens everything up. If you don’t have fresh limes, bottled lime juice will do in a pinch.

And there you have it! All the ingredients you need to create these delightful nachos. Don’t worry if you’re not sure about the measurements; I’ve got you covered! You can find printable measurements at the end of the article. Now, let’s get ready to make some nacho magic happen!