chipotle bbq sweet potato nachos
I’ve craved nachos for weeks now, and finally got around to making some. Mmmhmm. Worth the wait.
Nachos used to be quite simplistic in my childhood. When I made them back in the old days I usually just piled shredded Mexican blend cheese on some chips and chucked the duo in the microwave. And ate half the bag of cheese before I even got to the nacho part. That’s actually how it kinda goes half the time: eat the cheese, eat the chips, and have nothing left to actually make nachos.
In adulthood, though, as sometimes occurs, shit gets more refined. Palates expand, science happens, new combinations are tried. I learned through eating out that loaded nachos are the fucken way to go when entertaining. Mouths will slobber when a tray of cheesy, decked out tortilla chips are presented on the table.
Though, I still think most people hold a soft spot for that shitty combo of dry-ass chips and goopy sauce served at ballparks and fairs.
These are quite the perfect thing to make on gameday. Absolutely jacked with flavor thanks to spicy, saucy sweet potatoes and black beans, plenty of cheese, and a bevy of colorful toppings. Yup, full on vegetarian, but lacking in nothing, and easy as hell to prep.
Come ‘ere, Sweet Tater
Stovetop is the name of the game for the sweet potatoes. I use a steam-saute method to expedite the process, and they won’t get mushy at all so long as you watch them. Much quicker than roasting.
Heat some oil in your skillet, then throw in sweet potato cubes and a bit of salt and pepper. Immediately pour a couple tablespoons of water into the pan and cover. The potatoes will soften nicely without losing any of their crunchy integrity.
Then, stir in your seasonings: smoked paprika, chipotle chili powder, oregano, cumin, garlic and onion powders. Even though we’re also using bbq sauce, the spices add an extra depth beneath the sweet condiment.
Pour in the bbq sauce and a can of black beans. You can use any storebought brand of bbq sauce you’d like, or, if you have some homemade on hand, all the better. Heat to thicken everything up, which should only take a few minutes.
Na’Cho Problem
Now, to assemble. Woo!
First, grab your favorite brand of tortilla chips. Any will do. Scoop on half of the sweet potato filling, then half of your allotted cheddar and pepperjack cheeses. Repeat with the remaining chippies, filling, and cheese.
Pop that shit in the oven for a bit to melt the cheese and crisp up the edges of the chips. And voila! All done.
You can top the nachos as you choose. For a truly loaded experience, I like cilantro, green onions, avocado, and some lime wedges. You can add some sour cream or Greek yogurt, or perhaps your favorite salsa, too. No wrong way to serve these babies.
You can’t really pre-bake nachos, but you can whip up the filling and store for a few days on its own in the fridge. Then, all you’ve gotta do is put the whole shebang together on gameday, or whenever the nacho need hits.
PSST…Even though it’s awhile away, make sure to remember this baby for the Super Bowl, too!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Complete your gameday spread:
Hot Baked Cheddar Bay Shrimp Dip
Crispy Baked Butternut Squash Black Bean Tacos
Herby Mushroom Swiss French Bread Pizza
chipotle bbq sweet potato nachos
Ingredients
- 2 medium sweet potatoes, cubed
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 can black beans, drained
- 1/2 cup bbq sauce, homemade or storebought
- 1 bag tortilla chips
- 2 cups sharp cheddar cheese, shredded
- 2 cups pepperjack cheese, shredded
- cilantro, green onions,, avocado, and lime wedges, to serve
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Toss in the sweet potatoes, and a big pinch of salt and pepper. Pour in 2 tablespoons of water, cover, and cook 5-8 minutes, stirring once or twice, until the sweet potatoes soften.
- Uncover the pan. Stir in the smoked paprika, chipotle chili powder, oregano, cumin, garlic, and onion powders. Add the black beans and bbq sauce. Heat until thickened, about 5 minutes.
- Spread half of the tortilla chips on the prepared sheet pan. Spoon half of the sweet potato mixture, then half of each cheese. Lay the other half of the chips on top, then the remaining sweet potato mixture, and finally the last helping of cheese. Bake for 10-15 minutes until the cheese is melted and gooey.
- Serve immediately topped with cilantro, green onions, avocado slices, and lime wedges, as desired.
