Loaded Sweet Potato Nachos

I’ll be honest- this dish isn’t really nachos in the true form of the word. It’s more of an ‘it’s 2:00am and I just had the best idea’ type of dish. And that idea happens to have come in a form similar to chips. And it’s just as great as you’d hope.

The main ‘nacho’ portion of this dish is a sweet potato cut into chip-like circles and then roasted. The sweet potato gets slightly crunchy on the outside but stays soft on the inside and, honestly, it’s incredible. Not to mention really, really cheap. If you wanted to sub white potatoes (or any other roasted vegetable) for the sweet potato , the world is your oyster.

Personally, I think the star of this dish is the adobo flavor in the beans. Adobo is such a great spice to keep on hand, so if you have some definitely use it! And if you don’t, you need to get some. Your average adobo is made of  salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. It provides so many flavors, and you only have to buy one spice bottle!

I used the seasonings I had in my pantry, but feel free to switch it up! In any variation you might want to make, I would say keep at least the roasted garlic and at least a little bit of a spice element. The garlic helps the potatoes absorb a lot of flavor and the spice really helps to cut through some of the saltier aspects of the dish.

Have fun with this dish! Use what you have in your pantry- maybe some sour cream? Beefless crumbles? Whatever comes to your mind, just enjoy experimenting!

P.S.: expect a fun (and easy) fermented kimchi recipe coming to the blog this week!

xoxo, CC

Serves: 1 | Cook time: 20 min | Total time: 30 min

Ingredients:

  • 1 large sweet potato
  • Half a can of unsalted black beans
  • 2 cloves garlic, crushed and then minced
  • 3 tbsp of olive oil
  • 1 tbsp of adobo
  • 1 tsp gochujang
  • 1 tbsp of pico de gallo
  • 3 inches of a scallion, finely chopped
  • 1 tbsp of cilantro
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400°
  2. Wash sweet potato and cut into small, circle-shaped slices
  3. Toss with one clove of minced garlic in 2 tbsp olive oil, salt, and pepper
  4. Bake for ~20 minutes or until golden brown, flipping halfway
  5. Brown the other clove of garlic with the remaining olive oil until aromatic (If you want to add onions, add them with the garlic).
  6. Add the adobo, gochujang, and salt and pepper to the beans (key point: taste it! And if you think it’s missing something, add it!)
  7. When sweet potatoes are done baking, remove from oven and create a layer of sweet potatoes on a plate
  8. Add beans on top, and then pico de gallo, scallion, and cilantro. Enjoy!

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