NorCal Homes Healthy Habit: January Edition

NorCal Homes Healthy Habit: January Edition


Sweet potatoes are my new obsession! Right after shoes, handbags, and working half-day on Friday’s…. But we’ll save that for a different day. Sweet potatoes are sweet enough to curb sugar cravings while also being a good source for protein, Vitamins A & C,  and antioxidants. They can be roasted, toasted, and even deep fried. Sweet potatoes have been a long standing replacement for regular “spud” french fries, but why stop there?!

This month’s recipe is “Sweet Potato and Black Bean Nachos with Green Chile Salsa”. Acting as a healthy carb alternative to tortilla chips, my favorite potato did not let me down. I made this recipe recently and it was a hit. I made a couple of small variations to the recipe as it is written (I cut the potatoes as round “chips” instead of in wedges, made my own taco seasoning, and I used canned green salsa… I know, but I’m not sorry…) and I could not have been happier with the outcome. Besides being a lesser-guilt option to tortilla chip nachos, this recipe can be easily modified to fit your preferences of dietary restrictions. With little modification, you can even make this dish vegan!

I know the anticipation is becoming too much, and I’m not sure I can get away with saying “potato” again in the same post, so, here it is: Half Baked Harvest’s Sweet Potato and Black Bean Nachos with Green Chile Salsa.

Ingredients

  • 3-4 medium sweet potatoes, cut into wedges
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons Old El Paso Taco Seasoning (I like to use their Hot & Spicy Taco Seasoning)
  • 1 (14 ounce) can black beans, drained + rinsed
  • 1 1/2 – 2 cups sharp cheddar cheese, shredded (or a mix of cheddar and pepper jack)
  • guacamole + plain greek yogurt, for serving
  • fresh cilantro, green onions + queso fresco, for serving

Green Chile Salsa

  • 8 tomatillos
  • 1 jalapeño
  • 2 cloves garlic
  • 1 (4 ounce) can Old El Paso Chopped Green Chilies
  • 1/2 cup fresh cilantro
  • juice of 1 lime
  • 1-2 teaspoons salt (depending on your taste)

 

Instructions

Preheat the oven to 425 degrees F.

Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly.

Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN!

Green Chile Salsa

Preheat the broiler to high

Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over. Remove and allow to cool.

Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined. Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!

Source: Half Baked Harvest

 

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