Gentle Readers, sometimes a snack eats like a meal. Today’s supper was going to be a pasta punt, but it turns out that the guests had punted pasta for lunch. Oops. This was going to be a review of the new Sweet Potato Tortilla Chips from Trader Joe’s, which are delish, but they became Flying Mayan Nachos.
Unfortunately, there aren’t many good pictures, because they were eaten too quickly. The infamous Complicated Veggie crew, with their variety of dislikes, ate it up. Score yet one more for The Practical Cook. Watch out picky eaters, I am coming to your town.
Flying Mayan Nachos (with Sweet Potato Alternative)
1/2 bag of Sweet Potato Tortilla Chips (or plain tortilla chips, or a mix)
1/2 cup cheese, grated, flavor of your choice (we went with white cheddar, which was on hand)
splash of olive oil
1/2 onion, diced medium
3 cloves garlic
salt and pepper to taste
1/2 teaspoon ground cumin
1 can black beans, thoroughly rinsed
1 medium tomato, cored and diced, juice and all
1 avocado, diced
(optional, if you’re using plain chips) 1 sweet potato, diced and steamed
1. Heat the oven to 400 degrees. Cover large pizza pan or baking sheet with foil, and cover with a layer of chips. Cover the chips with half the cheese. Bake for a few minutes in the oven, until cheese melts. Remove and set aside.
2. Meanwhile, in a medium saucepan, heat olive oil over a strong medium heat. Saute onion until it’s translucent, then add garlic. Season with salt and pepper and cumin. Stir and cook for 30 seconds. Add black beans and tomato. Stir and simmer for a few minutes, until flavors combine.
3. Pour bean mixture on top of the cheesey chips you’ve set aside. Top with sweet potatoes, if using, and remaining cheese. Bake for a few minutes, or until cheese melts.
4. Remove from oven and top with diced avocado. Serve with sour cream and salsa. Olé.
I made these just with the sweet potato chips this time, but will add a sweet potato to the mix next time. Wondering why I never thought of it before, as I adore the combo of black beans and sweet potato. The cumin ties it all together nicely. Feel free to top with pickled jalepeños if you like heat.
Are you a nacho fan? What do you put on yours? Comment below, I can hear the crickets people.
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Up next, Recipe Round-Up. An homage to the top 5 The Practical Cook recipes.