Sweet Potato and Black Bean Nachos
Ingredients
The nachos
-
3-4
medium
sweet potatoes
-
1
small head
cauliflower
-
2
tablespoons
olive oil
-
2
tablespoons
Old El Paso Taco Seasoning
-
1
14-ounce can
black beans
-
1½-2
cups
sharp cheddar cheese
-
to taste
guacamole
-
to taste
plain Greek yogurt
-
to taste
fresh cilantro
-
to taste
green onions
-
to taste
queso fresco
Green Chile Salsa
-
8
tomatillos
-
1
jalapeño
-
2
cloves
garlic
-
1
4.5-ounce can
Old El Paso Chopped Green Chiles
-
½
cup
fresh cilantro
-
1
lime
juice
-
1-2
teaspoons
salt
Instructions
- Preheat the oven to 425°F.
- Toss sweet potato wedges and cauliflower florets with olive oil and taco seasoning in a bowl.
- Spread the mixture on baking sheets and roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and crisp.
- Remove from the oven and layer with black beans and cheese, then bake for an additional 5-10 minutes until cheese is melted.
- Top with remaining black beans, Green Chile Salsa, guacamole, cilantro, green onions, and Greek yogurt.
Nutrition Facts (estimated)
Servings
6
Calories
415
Total fat
20g
Total carbohydrates
50g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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