Baked Nacho Dip with Baked Sweet Potatoes

Votes: 1

How to Make - Baked Sweet Potato Nacho Dip

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 23 G., saturated fats 10 G., proteins 17 G., carbohydrates 39 G., fiber 9 G., cholesterol 45 mg, sodium 920 mg, sugar 8 G.

These healthy, low-fat nachos include everything you love about this Mexican snack: crispy homemade tortilla chips, savory pinto beans with adobo sauce, tender avocado, and sweet baked sweet potato. Everything is topped with gooey cheese and a salsa made with fresh tomatoes, chili peppers, and lime juice. If you prefer a spicier salsa, leave the seeds on the serrano peppers. All the ingredients are prepared separately, then combined in a single pan, and the nachos are baked in the oven for a few minutes until the cheese melts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 sweet potatoes, about 450 g (1 lb), cut into 1 cm (1/2 in) cubes (3 1/2 cups)
2 tbsp. l. olive oil
2 tsp ground cumin
10 corn tortillas, each 13 cm in diameter.
0.5 tsp chili powder
Grated zest and juice of 1 lime
1 small onion, chopped
2 tablespoons adobo sauce from a jar of chipotle peppers
1 teaspoon tomato paste
1 can (400g) pinto beans, rinsed
1 tomato, coarsely chopped
Half a serrano pod, seeded (optional), chopped
1.5 cups grated cheddar
Half an avocado, thinly sliced
1/4 cup fresh cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, pinto beans, serrano pepper, adobo sauce, tortilla, lime juice, chili seasoning, cumin, cilantro, cheddar cheese, salsa sauce, Avocado

Cooking the dish according to the recipe:

Preheat oven to 220°C.

In a medium bowl, toss the sweet potatoes with 1 tablespoon olive oil, cumin, and 1/4 teaspoon salt. Place on a baking sheet and bake until tender and golden brown in spots, 25-30 minutes.
Spray both sides of each tortilla with cooking spray, then stack them and cut the stack into 8 triangles. Separate the tortilla pieces and place them on a baking sheet. Sprinkle chili spice mix and stir. Bake the chips until crispy, about 15 minutes, stirring halfway through. Remove from the oven and toss with the lime zest.

In a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the onion and cook, stirring, until softened, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup water and simmer until the sauce thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble.
Combine the tomatoes, remaining onion, serrano, lime juice, remaining 1 teaspoon olive oil, and 1/4 teaspoon salt in a food processor. Puree until a chunky salsa forms.
To assemble the nachos, place half the tortilla chips in a 9 x 13-inch baking dish. Top with most of the beans and sweet potato. Sprinkle with half the cheese. Then arrange the remaining chips on top of the cheese and top with the beans, sweet potato, and cheese. Bake in the oven until the cheese is melted, 5-7 minutes. Top with avocado, salsa, and cilantro.

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