INGREDIENTS
For the roasted sweet potatoes:
- 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
- 2 tablespoons neutral cooking oil (such as grapeseed or canola)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
For the beans:
- 2 tablespoons Sofrita sauce (in the Mexican aisle, in jars)
- 1 15-ounce can black beans, drained and rinsed
- Apple cider vinegar or water, as needed
For the Cheese Sauce:
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup Milk
- 1.5 cups shredded sharp Cheddar
To serve:
- Tortilla chips
- Tomatillo salsa verde, homemade or store-bought
- 1 ripe avocado, sliced thin
- Chopped tomatoes
- Fresh cilantro, roughly chopped
- Lime wedges
- Whatever else you want
METHOD
- Roast the sweet potatoes:
- Preheat oven to 425F.
- In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer.
- Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
- Make the cheese sauce:
- Melt the butter in a small sauce pot.
- Add the flour, and heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
- Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken.
- Once it's thick enough to coat a spoon, turn off the heat. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt.
- Heat the black beans:
- Mix Sofrito and beans, then nuke them in the microwave until warm
- Serve the nachos:
- Make a bed of chips, top with cheese sauce, then whatever toppings you wish.