We like to keep it simple and use ready-to-go sweet potato chips, but if you're feeling adventurous and want to make your own sweet potato chips, bake for only 40 minutes in the oven to get that sweet, crispy perfection. Nutritional value is based on the home-made sweet potato chips.
Chipotle "Cheddar" Sweet Potato Nachos with Black Bean & Corn Salsa
Rated 5.0 stars by 1 users
Product
Chipotle Cheddar
Servings
4 Servings
Total Time
40 Mins
Difficulty
Beginner
We like to keep it simple and use ready-to-go sweet potato chips, but if you're feeling adventurous and want to make your own sweet potato chips, bake for only 40 minutes in the oven to get that sweet, crispy perfection. Nutritional value is based on the home-made sweet potato chips.
Ingredients
- 1 bag sweet potato chips (option for homemade chips below)
- ½ cup guacamole
- ¼ cup chopped cilantro
- 1 jalapenos (optional if you're not into spice, or add 2 if you like some kick)
-
1 wedge Nuts For Cheese™ Chipotle Cheddar
- 1 tbsp water (add 1 more if necessary)
- 1 cup black beans (1 small can, drained )
- 1 cup chopped cherry tomatoes
- 1 cup corn (frozen, canned or fresh)
- 1 lime, juiced
- ½ tbsp olive oil
- 1 tbsp chopped cilantro
- ½ jalapeno, minced
- ¼ tsp smoked paprika
- 2 small/medium sweet potatoes, peeled and sliced thin with mandolin
- 1 tbsp avocado oil
- ½ tsp black pepper
- ¼ tsp sea salt
Nachos
Cheese Sauce
Black Bean and Corn Salsa
Baked Sweet Potato Chips (or grab a bag of chips for a quicker option)
Directions
If baking your own sweet potatoes
- Preheat oven to 425 F.
- Peel and slice sweet potatoes with a mandolin. Lay sweet potatoes flat on a parchment lined baking tray and drizzle oil, salt and pepper over top.
- Bake for 20-25 minutes, or until chips brown.
To assemble nachos
- Make the cheddar sauce by adding the chipotle cheese block and 1-2 Tbsp of water to a bowl and whisk until smooth (you can also use a high-powered blender).
- If the sauce is too dry, add 1-2 more Tbsp of water until desired consistency (you’ll want a thicker sauce, not too runny).
- Make the black bean and corn salsa by adding all ingredients to a bowl and mixing together.
- Take half the sweet potato chips and layer on a plate. Drizzle half of the cheese over top of the nachos.
- Layer the remaining sweet potatoes, and then drizzle the rest of the cheese over top. Use about ¼ cup of salsa at a time and sprinkle over nachos. Top nachos with guacamole and chopped cilantro and jalapenos.
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