Roasted Sweet Potato and Poblano Nachos with Guacamole

Name: Roasted Sweet Potato and Poblano Nachos with Guacamole
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 avocados; 454 grams refried black beans; 2 Tbsps canola oil; 227 grams Oaxacan cheese, or other string cheese (Monterrey Jack will only do in a pinch); 59 milliliters chicken stock; 1 Handful fresh cilantro, stems removed, leaves chopped; 2 mediums garlic cloves, unpeeled; 4 servings Kosher salt; 1 Tbsp fresh juice from about 1 lime; 2 poblano chilies; 2 serrano chilies; 907 grams sweet potatoes, peeled, cut into 1-inch cubes; 1 bag tortilla chips

Roasted Sweet Potato and Poblano Nachos with Guacamole might be just the Mexican recipe you are searching for. This gluten free, dairy free, and vegetarian recipe serves 4. One portion of this dish contains roughly 19g of protein, 48g of fat, and a total of 984 calories. It works best as a hor d'oeuvre, and is done in around 40 minutes. Head to the store and pick up refried beans, canolan oil, chicken stock, and a few other things to make it today.

Instructions

Adjust oven rack to middle position and preheat to 450°F.

Equipment you will use

Oven

Combine cubed sweet potatoes, poblanos, serranos, and garlic cloves in a large roasting pan, and toss with oil. Season with a big pinch of salt.

Ingredients you will need

Sweet Potato

Whole Garlic Cloves

Poblano Pepper

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Transfer to the oven and cook, stirring every 5 minutes, until sweet potatoes are tender and lightly browned and the chilies are blackened in spots, 15 to 20 minutes total. Set pan aside to cool for a few minutes.

Ingredients you will need

Sweet Potato

Chili Pepper

Equipment you will use

Oven

Frying Pan

Meanwhile, heat refried black beans in a medium-sized saucepan over medium-low heat.

Ingredients you will need

Black Beans

Equipment you will use

Sauce Pan

Pour in half the chicken stock, and stir until smooth. You want the beans to be a spreadable consistency, not thick, so that they are easy to spoon on the chips. If still thick, add the rest of the chicken stock. Reduce the heat if necessary to maintain a very gentle simmer, and cook until beans are warm. Then reduce heat to low.

Ingredients you will need

Chicken Stock

Beans

French Fries

Cut the avocados in half, remove the pits, and scoop out the flesh.

Ingredients you will need

Avocado

Transfer to a large mixing bowl, along with the lime juice, cilantro, and a big pinch of salt. Use the back of your knife to mash the roasted garlic cloves and add those to the bowl.

Ingredients you will need

Roasted Garlic

Lime Juice

Cilantro

Clove

Salt

Equipment you will use

Mixing Bowl

Knife

Remove the stems and seeds from the roasted serrano chilies, chop the flesh and add to the bowl. Stir guacamole with a spoon until creamy. Taste and, if necessary, season with more salt.

Ingredients you will need

Serrano Pepper

Guacamole

Seeds

Salt

Equipment you will use

Bowl

When poblanos are ready to handle, peel their blackened skins, and then remove the stems and seeds.

Ingredients you will need

Poblano Pepper

Seeds

Cut the flesh into 1/4-inch thick strips. If using Oaxcan or another string cheese, pull cheese into long thin strands. If using Monterey Jack, shred on a box grater.

Ingredients you will need

Monterey Jack Cheese

String Cheese

Cheese

Equipment you will use

Box Grater

Preheat broiler to high.

Equipment you will use

Broiler

Place a couple handfuls of chips on four oven-safe plates, and arrange the chips so that they are mostly in one layer, even if many of their corners overlap. Top each plate with a quarter of the beans, roasted sweet potatoes, and poblanos, and then add a generous handful of the cheese. One at a time, place under the broiler until cheese just starts to melt, 15 to 30 seconds. Top each with a big scoop of the guacamole.

Ingredients you will need

Sweet Potato

Guacamole

Poblano Pepper

Cheese

Beans

French Fries

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

avocados 454grams

refried black beans 2Tbsps

canola oil 227grams

Oaxacan cheese, or other string cheese (Monterrey Jack will only do in a pinch)59milliliters

chicken stock 1Handful

fresh cilantro, stems removed, leaves chopped 2mediums

garlic cloves, unpeeled 4servings

Kosher salt 1Tbsp

fresh juice from about 1 lime 2

poblano chilies 2

serrano chilies 907grams

sweet potatoes, peeled, cut into 1-inch cubes 1bag

tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.