Chipotle "Cheddar" Sweet Potato Nachos with Black Bean & Corn Salsa
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.
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.
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.
Servings 4
- Amount Per Serving
- Calories 364
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 575mg24%
- Potassium 707mg21%
- Vitamin A 197.3%
- Vitamin C 41.4%
- Calcium 4.8%
- Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Ingredients
Directions
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.
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.