Happy Friday! It’s official, we’ve made it to the weekend and I for one am celebrating with these.
Loaded nachos, topped with creamy jalapeño queso, black beans, roasted sweet potato, and spicy mango salsa. And let me tell you, these are how you start the weekend off right. And with Cinco De Mayo coming up, I can think of no better fusion food than this.
If I could, I would eat these every.single.day. that’s how good they are. And because they actually contain a ton of good-for-you ingredients so I could probably get away with it. If only my pants were more stretchy…
But in all seriousness these nachos are the best I’ve ever had. And while the movie-theater nachos are chock-full of nostalgia, I like knowing that my cheese sauce is more cheese than chemical (weird, right?). And if you’re worried about not being full once you’ve finished these, you can always add a bit of grilled chicken to really take these over the top.
Now go and have a wonderful weekend! You deserve it!
- 1 bag of tortilla chips
- 1 sweet potato, peeled and cubed
- 1 tsp. cumin
- 2 tbs. olive oil
- 1 tsp. paprika
- 1 bunch of cilantro
- 1 can black beans, rinsed
- 1 avocado, diced
- Jalapeño Queso
- 1 cup whole milk
- 2 tbs. butter.
- 2 tbs. flour
- 1 tsp. salt
- 1 jalapeño, diced (leave out the seeds for less spice)
- 1 cup shredded jack cheese
- Spicy Mango Salsa
- ½ red onion
- 2 tbs. cilantro
- the juice of 1 lime
- 2 fresh mangoes, diced
- ½ jalapeño (de-seeded)
- 1 tsp. salt
- Preheat the oven to 375
- Add the cubed sweet potato to a foil-lined baking sheet and cover with the oil, paprika and cumin.
- Using your hands, toss together until evenly coated.
- Place in the oven and cook for about 30 minutes, or until fork tender.
- In a large sauce pan, add the butter and slowly melt over a medium heat.
- Once melted, add in the flour and whisk together.
- Slowly add the milk, whisking continuously.
- Once the mixture has thickened, add the cheese and mix together until completely melted and smooth.
- Add in the diced jalapeño and set aside.
- To make the Mango Salsa, simply add all of the ingredients to a food processor and pulse together about 5-6 times, or until chunky but not smooth.
- Add half of the tortilla chips to a large plate, or bowl and cover with about half of the cheese mixture and sweet potato as well as a few tbs. of black beans and mango salsa.
- Add the other half of the chips and repeat the process.
- Top with avocado and cilantro and serve immediately.
Great recipe! I’m going to try this for Cinco de Mayo!
Oh, good! You will love it!
This looks amazing! I wish this is what I was eating for lunch right now!
Paige
http://thehappyflammily.com
Oh man I could eat this right now, for breakfast!!
Yes! Totally appropriate breakfast food 🙂
If I could, I would eat these every single day as well, they look awesome!
Thanks so much, Matt 🙂
Nachos are my weakness. It’s my weekend food for when I let my guard down and indulge. I love how fresh these look with the mango and cilantro – a feast for the eyes. Have a great weekend!
Yes! They are the perfect “cheat food”! Have an awesome weekend, Karen!