Cheesy Black Bean Nachos
Sweet Potato Chips
Ingredients
- 3 Tbsp olive oil
- 2 red bell peppers, chopped
- 1 onion, chopped
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (16-oz) container fresh salsa
- 2 cups freshly shredded Monterey Jack cheese
- 1 (8-oz) container sour cream
- 1 avocado, peeled, pitted and diced
Instructions
- Preheat oven to 400°F.
- Heat oil in a large nonstick skillet over medium-high heat. Add peppers and onion; cook 5 minutes or until tender.
- Stir in chili powder, cumin, black beans and 1 cup salsa; cook 2 to 3 minutes, stirring frequently. Season to taste with salt and pepper.
- Arrange Sweet Potato Chips on foil-lined baking sheet; top with bean mixture and cheese.
- Bake 2 to 3 minutes or until cheese is melted; top with sour cream, 1 cup salas and avocado just before serving.
Side Dish Ingredients
- 3 large sweet potatoes
- 3 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F.
- Using a mandoline (or a sharp knife), thinly slice sweet potatoes.
- Toss together potatoes and oil on rimmed baking sheets; arrange in a single layer on pans.
- Sprinkle with salt and pepper.
- Bake 25 to 35 minutes or until edges are lightly browned and potatoes are crisp.
- Cool "chips" on wire racks.
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