National Nacho Day

 

It’s National Nachos Day!

Literally my mind just went in an ooey gooey nachos frenzy when a friend on Facebook told me it’s National Nacho Day. How did I not know this?! And then I reminded myself that I haven’t had nachos in basically a week and it was definitely overdue. Plus, nachos can be nutritional when you load them up with toppings rich in fiber and vitamins. So tonight darlings, skip that meal prep you planned and celebrate your love of nachos.

In honor of National Nacho Day, I’m sharing one of my favorite nutritional nacho recipes which I modified from Half Baked Harvest.

Black Bean & Sweet Potato Nachos with Jalapeño Yogurt

Shopping List

  • 2 tablespoons olive oil
  • 1/2 white onion chopped
  • 1 small sweet potato (yam) chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried chilies
  • 1 teaspoon cumin
  • kosher salt and pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup pickled jalapeños
  • 1 can black beans drained and rinsed
  • 1 cup shredded tex-mex cheese blend.
  • 1 bag tortilla chips
  • 1 mango diced
  • jalapeños cilantro, and lime wedges, for garnish

Jalapeño Yogurt

  • 1 cup plain greek yogurt
  • 1 jalapeño seeded and chopped
  • juice of 1 lime
  • kosher salt

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Heat a large skillet over medium high heat and add the olive oil. When the oil glistens, add the chopped onion and chopped sweet potato and cook until it begins to caramelize, about 5 minutes. Add the minced garlic and cook  for about 30 seconds. Stir in the crushed dried chilies, cumin and a large pinch of both salt and pepper. Add 1/2 cup of water to the skillet, and cook, stirring occasionally until the water is evaporated. Remove from the heat and stir in the cilantro, pickled jalapeños and black beans.
  3. Arrange the tortillas in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and then top with an even layer of the black bean and sweet potato mix. Add the remaining cheese. Transfer to the oven and bake for 10-15 minutes or until the cheese has melted.
  4. Meanwhile, make the yogurt. In a small bowl, combine the yogurt, jalapeño, lime juice and salt.
  5. Garnish your nachos with mango, cilantro and jalapeno yogurt.

If you prefer to have pico de gallo, check out my recipe for Heirloom Pico De Gallo here. If you prefer extra guacamole on the side (like me), check out my recipe for Lemongrass Ginger Guacamole or my vegan recipe which has Chipotle Peach Guacamole here

Don’t forget to pair it with a tasty beverage like Lost Inhibitions Red Blend. The pairing screams ommmmmmm.

xox

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