Author Notes
Loaded Sweet Potato Nachos are a healthier, all-natural nacho covered with a spicy, veggie-loaded salsa, and drowned in an all-natural cheese sauce. —Rachel (Simple Seasonal)
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Ingredients
- Salsa
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1 cup
sweet potato, diced small
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2 teaspoons
olive oil
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1 cup
tomatoes, diced and seeded
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3/4
canned black beans, drained and rinsed
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3/4 cup
frozen sweet corn
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1/3 cup
red onion, chopped small
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4 ounces
canned diced green chilis
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1 tablespoon
hot Mexican chili powder
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1/2 teaspoon
cumin
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1/2 teaspoon
paprika
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1/2 teaspoon
dry garlic
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1/2 teaspoon
Himalayan salt
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2 teaspoons
apple cider vinegar
- Cheese Sauce and Toppings
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2/3 cup
yellow onion, diced
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1 teaspoon
olive oil
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1 tablespoon
arrowroot flour
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1 1/2 cups
2% milk
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1 cup
monterey jack cheese, shredded
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1 cup
mild cheddar, shredded
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4 ounces
canned diced green chilis
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1/8 teaspoon
paprika
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1/4 teaspoon
sea salt
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1 bag of blue corn tortilla chips (about 15 chips per person)
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1 cup
crumbled queso fresco for topping
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1/2
fresh cilantro for topping
Directions
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1. To begin, you will be assembling your sweet potato salsa. If you’re making this recipe for guests you can make this part ahead of time and store it in your refrigerator. Heat 2 tsp olive oil in a pan over medium heat for about 1 minute and then add your diced sweet potato, cooking until browned, which will take about 5 minutes. The sweet potato should be diced to about the size of a black bean. Once cooked, set aside to cool for about 1 minute while you mix together the rest of your salsa ingredients.
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2. In a medium mixing bowl, combine the remainder of your salsa ingredients, adding in the sweet potato last. Fold together, cover, and set aside.
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3. Now it’s time to make nacho cheese salsa from scratch. Say goodbye to unhealthy, processed Velveeta! You can do this – making your own cheese sauce is surprisingly easy! Over medium heat, add 1 tsp olive oil and 2/3 C diced yellow onion to your pan (I prefer an uncoated sauté pan or saucepan for sauces). Cook the onions until translucent, but not browned, for 3-4 minutes. Then add 1 Tbsp arrowroot flour and cook for another minute, stirring continuously.
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4. Turn the heat down to medium-low and add your milk to the pan, 1/2 C at a time, stirring continuously to prevent clumping. Cook the milk until it’s hot and steaming, but don’t allow it to simmer or boil, as this may cause curdling.
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5. Once your milk is heated and thick from the arrowroot flour, stir in your shredded cheese.
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6. For a finishing touch, mix in 1/8 tsp paprika, 1/4 tsp himalayan salt, and 1 4 oz can diced green chilis.
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7. Now it’s time to assemble your nachos. If you’re having a Cinco de Mayo party with your kids, they may have fun assembling their own plates. Or your adult friends may enjoy all of the ingredients served separately as a nacho bar (I know I would like that). First, put about 15 blue tortillas on a plate and top with your sweet potato salsa.
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8. Next, smother in cheese sauce.
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9. Last, but not least, sprinkle with cilantro and crumbled queso fresco for a touch of fresh flavor!
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