Spicy and cheesy these Sweet Potato Nachos are an addictive addition to a Thursday night game.
4
Servings
12
Ingredients
0
Comments
Ingredients
- 4 cups peel and dice Sweet Potato
- 1 tablespoon melt Coconut Oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 8 ounces soften Cream Cheese
- 1 tablespoon Taco Seasoning
- 14 ounces drain and rinse Black Beans, Canned
- 1 cup Colby Jack Cheese, Shredded
- ¼ cups dice Onion, Red
- 8 ⅓ cups Tortilla Chips
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
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?
- In a large bowl, toss sweet potatoes with coconut oil, paprika, cumin, chili powder, and garlic salt to evenly coat.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, toss sweet potatoes with coconut oil, paprika, cumin, chili powder, and garlic salt to evenly coat.
- Bake on a rimmed baking sheet at 425F for 30 minutes, until lightly roasted.
- In a bowl, combine cream cheese and taco seasoning.
- Divide and spread cream cheese mixture among indicated number of 8x8 baking pans.
- Top with black beans, 1/2 of the shredded colby jack, and red onions.
- Top with roasted sweet potatoes and remaining shredded cheese.
- Bake at 350F for 15 minutes until cheese is melted and is heated through. Serve over tortilla chips.