Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large bowl, toss sweet potatoes with coconut oil, paprika, cumin, chili powder, and garlic salt to evenly coat.
2. 9370513 Upgrade to a paid membership 71591 to unlock all instructions 32903
3. 9074764 Upgrade to a paid membership 629 to unlock all instructions 26177
4. 5258142 Upgrade to a paid membership 22127 to unlock all instructions 47307
5. 8374582 Upgrade to a paid membership 4009 to unlock all instructions 72964
6. 8541654 Upgrade to a paid membership 56311 to unlock all instructions 16204
7. 7405158 Upgrade to a paid membership 40954 to unlock all instructions 81052

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4239460 Upgrade to a paid membership 8769 to unlock all instructions 43484
3. 7233222 Upgrade to a paid membership 89734 to unlock all instructions 12109

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large bowl, toss sweet potatoes with coconut oil, paprika, cumin, chili powder, and garlic salt to evenly coat.
2. Bake on a rimmed baking sheet at 425F for 30 minutes, until lightly roasted.
3. In a bowl, combine cream cheese and taco seasoning.
4. Divide and spread cream cheese mixture among indicated number of 8x8 baking pans.
5. Top with black beans, 1/2 of the shredded colby jack, and red onions.
6. Top with roasted sweet potatoes and remaining shredded cheese.
7. Bake at 350F for 15 minutes until cheese is melted and is heated through. Serve over tortilla chips.