roasted sweet potato, black bean and corn nachos

You know what I love? Nachos.

Nachos. And Disneyland. And Dave Grohl. And Funnel Cake… But, I digress.

Seriously though, who doesn’t love them? You can throw pretty much anything on top of some good corn tortilla chips, then top it off with cheese, and you’ve got yourself one hell of a little meal. Plus, anything you can eat with your hands is just plain good ol’ fashioned fun.

This particular spiced sweet potato, black bean, corn and avocado combination is one of our family favorites. And, because it’s chock full of veggie-riffic goodness, we don’t feel one iota of guilt when face planting right into them.

Roasted Sweet Potato Black Bean and Corn Nachos
(makes 4 servings)
2 large sweet potatoes (peeled and cut into evenly sized small cubes)
3 tbsp olive oil
1 tbsp dark brown sugar
1 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp ground white pepper
1/2 tsp salt
1/3 cup chopped yellow onion
1 can black beans (drained and rinsed)
1 cup frozen corn (thawed and drained)
1 ripe avocado (pitted and cubed)
Juice from one lime
Chopped Cilantro
Honey Lime Crema (recipe below), Corn Tortilla Chips and Queso Fresco for serving.

Honey Lime Crema
1/2 cup sour cream
1 tbsp honey
1 tbsp fresh lime juice
pinch of salt

Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper and set aside. In a small bowl, combine the brown sugar, cumin, paprika, chili powder, garlic powder, cayenne, salt and white pepper. Toss the cubed sweet potatoes into a large ziplock bag and drizzle in the olive oil. Add the mixed seasonings to the bag, seal and shake to evenly coat the potatoes with oil and seasonings. Transfer the potatoes to the prepared sheet pan and spread them out to a single layer. Roast the potatoes in the preheated oven for 20 – 25 minutes or until fork tender.

While the potatoes are roasting, make the honey lime crema by combining all of the ingredients in a small bowl and whisking to combine. Cover and refrigerate until ready to use.

Now, back to the taters. In a large skillet, over medium heat, saute the diced onions until softened. Add the black beans, corn and roasted sweet potatoes and gently toss to combine. Cook over medium heat until the beans and corn are warmed through. At the very end, add the cubed avocado to the pan and squeeze lime juice over everything. Gently toss to combine.

To serve, throw a good helping of tortilla chips on a giant plate and top with the potato, corn, bean mixture. Drizzle the whole plate with delicious honey lime crema, and top it all off with some crumbled queso fresco and freshly chopped cilantro.

These are pretty perfect for a summer evening meal, al fresco, paired with a margarita. I mean, it’s nice to share, but you don’t even really have to. It’ll be our little secret.

And on that note, I declare individual giant plates of roasted veggie nachos for everyone!

OMFG. SO GOOD.