Well, it’s officially football season which means it’s time to bust out the cold beer and the finger lickin’ good recipes.
For some of you this might mean sloppy, saucy chicken wings but for me, it means a big heaping pile of cheesy nachos.
Back in May, Brandon and I took a drive to Sonoma county to pick up a few heirloom tomato plants from Kendall Jackson and I’m happy to report that we have managed to keep all of them alive and kickin’.
Sure, they probably aren’t the prettiest tomato plants out there but they are starting to give us the most beautifully ripe and juicy tomatoes which makes me one seriously happy camper.
I decided to put all of those beauts to good use and made an heirloom tomato salsa with sweet corn, cilantro, diced jalapeno, green onions and fresh squeezed lime juice.
Then I piled the salsa on top of a bed of crispy corn tortilla chips layered with mashed sweet potato, refried black beans, gooey monterey jack cheese, homemade guacamole and a dollop of plain Greek yogurt.
I’m telling you…lip smackin’, finger lickin’ good.
I know these might sound a bit involved but if you microwave the sweet potato and buy the beans already refried then they’re actually pretty easy to throw together.
I tried these refried beans from Pacific Foods for the first time and I thought they were really good. Not to mention, they’re organic and the container is BPA free.
P.S. They didn’t pay me or give me anything free to write that; I just genuinely like their product.
After microwaving the sweet potato, I mashed it with a touch of lime juice, a little bit of cumin and a dash of chili powder and the flavors paired perfectly with the refried black beans.
We ate these nachos twice over the weekend and now I’m craving them again…they are really that good.
Sweet Potato Nachos with Heirloom Tomato & Corn Salsa
- 11 ounces corn tortilla chips
- 1 and 1/2 cups refried black beans
- 1 large sweet potato, cooked
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 teaspoon lime juice
- 2 cups shredded monterey jack cheese
- 3/4 cup plain nonfat Greek yogurt
Heirloom Tomato & Corn Salsa
- 2 heirloom tomatoes, diced
- 2 jalapenos, seeded and diced
- 6 green onions
- 1 cup corn
- juice from 1 lime
- 1/2 cup cilantro, finely chopped
- 3 avocados, peeled and diced
- 1 red onion, diced
- juice from 2 limes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Serves 4-6 people
Preheat oven to 350°F. then wash the sweet potato and pierce the skin several times with a knife before microwaving for about 6 minutes (time may vary depending on size). Allow to cool slightly before scraping flesh into a medium size bowl then add the cumin, chili powder and a touch of lime juice and mash until mixed together.
Next, arrange tortilla chips over a large baking sheet, skillet, or dish and top chips with refried black beans (I microwaved mine for one minute), one tablespoon at a time. Then top with sweet potato mixture, one tablespoon at a time.
Combine ingredients for heirloom tomato & corn salsa in a medium size bowl an toss until well combined. You can also make the salsa ahead of time if needed.
Then top the nachos with the heirloom tomato salsa.
Lastly, layer shredded cheese on top and bake in the preheated oven for ten minutes.
While nachos are cooking, prepare guacamole by placing avocadoes in a medium size bowl and mashing them with lime juice, salt, and pepper. Add diced red onion and mix well.
Once cheese is melted, remove nachos from oven and top with guacamole and Greek yogurt.
Be sure to bring lots of napkins for this one! They’re messy but believe me, they’re totally worth it.
What’s your favorite game day recipe?