When it comes to nachos, I consider myself somewhat of a connoisseur.
I mean, I grew up in Texas for crying out loud – the HUB of Tex-Mex cuisine (duh), the birthplace of nachos, and locale of all good food. I think those are pretty good stats for naming myself a nacho connoisseur, don’t you?
Anyone out there?
Anyway, I love how the culinary community embraces the standard nacho plate, but loves to mix it up a bit. Add some bacon, guac, ranch, fried stuff, whatever, and I’m a happy camper. But when it came to figuring out what to make with some sweet potatoes I bought the other day, the only thing I could think of was adding chili onions and goat cheese. Oh, and black beans for protein.
Obviously protein is something to worry about when you’re making nachos.
Is anyone else seeing that a lot of stuff I’ve made lately is in a desperate attempt to use produce that I bought on a whim and didn’t have a plan for? I’m telling you, I don’t know what’s wrong with me. There are just times that you go to the store and EVERYTHING looks usable and delicious, and I just can’t help myself. Thank goodness I didn’t buy another bunch of bananas. One of these days I’ll just turn into a monkey if I keep that behavior up…
These are actually very healthy (!!!) for you, seeing as how you bake the sweet potato slices to make the chip base of the nachos. If you want to fry them then by all means, but I have this problem with laziness and – well – frying kind of makes a bigger mess to clean up than baking does. At least the way I fry…
- 2 large sweet potatoes, peeled
- 1 large red onion, sliced thinly
- 1/2 can of black beans, drained and rinsed
- 5 oz goat cheese (feta might work in a pinch too)
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 cup water
Preheat oven to 400. Slice the sweet potatoes into chips, making sure they stay VERY thin – if you have a mandolin that would work fantastically. Spray both sides with cooking spray, lay flat in one layer on a baking sheet, sprinkle with salt and bake for 15-20 minutes at 400, turning halfway through. Remove the chips onto a wire cooling rack and set aside. In a cast iron skillet (or regular skillet) heat the olive oil and onions over medium low heat. Stirring constantly, saute the onions until very soft and starting to caramelize. Add the water, sugar, salt, and chili powder. Bring to a simmer and, stirring constantly, let all of the liquid cook out of the pan.
To assemble, spread the chips on a baking sheet, topped with the chili onions and black beans, then sprinkle with crumbled goat cheese. Set under the broiler for about 2-3 minutes, then remove. Eat immediately. Die of happiness.