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Yesterday was National Nacho Day, so guess what we ate for dinner...
no words, except enjoy the recipe!
Maple Chipotle Sweet Potatoes
3 Tbsp. maple syrup (I used my September foodie pen pal's gift from Michigan!)
2 Tbsp. vegetable oil
1 Tbsp. apple cider vinegar
2 chipotle peppers in adobo sauce
1 tsp. salt
3 lbs. sweet potatoes, cut into 1-inch pieces
Preheat oven to 450 degrees F. Puree maple syrup, oil, vinegar, chipotles with sauce and salt in a processor until smooth. Toss with sweet potatoes and spread on two baking sheets. Roast, flipping onces, until tender. 30-35 minutes. Makes 8 servings. Per Serving: 200 cal, 3.5g fat (0g sat), 40g carbs, 400mg sodium, 5g fiber, 3g protein.
Nachos in Smoky Black Bean Sauce
1 Tbsp. olive oil
1/2 medium onion, minced
2 garlic cloves, minced
1 can (15 oz) black beans, undrained
2 chipotle peppers in adobo sauce, minced
1/2 tsp dried oregano
1 bag tortilla chips
2 c. Mexican shredded cheese
1 c. roasted maple chipotle sweet potatoes
In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook ~4 minutes or until onions are softened, stirring frequently. Add beans with their liquid, the chipotle peppers and oregano. Bring to a boil over medium heat. Reduce heat to med-low and simmer 10 minutes, stirring occasionally.
Preheat oven to 350 degrees F. Arrange tortilla chips in an even layer on a large baking sheet. Bake 8 minutes or until heated through.
Arrange warm nachos on a platter, sprinkle evenly with cheese, then pour bean mixture over chips and top with roasted sweet potatoes. Serve immediately.
Do you prefer Nachos or Tacos?