🍠 Sweet Potato Nachos with BARBACOA Crema ❤

January 23, 2019

Maya Mike - Recipes

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Sweet Potato Nachos with BARBACOA Crema (Vegan)

Game Day can be hectic.  Having the right balance of choices for everyone’s dietary needs can be a challenge.

This simple tasty dish is naturally gluten-free and can be assembled dairy-free. Play around with this recipe with your own variations and be sure to post your results in the comments section!

The smoky crema sauce = irresistible double dipping!

PREP TIME:  15 Minutes

TOTAL COOK TIME:  25 Minutes

  INGREDIENTS:

Recipe Tip!  Add a TBLSP of EVOO to baking sheet under parchment paper to keep paper stable.


STEP 1 (Nachos)

  • Preheat Oven to 425°F 
  • Spread 1 TBSP EVOO on baking sheet & line with a sheet of parchment paper (the oil helps keep paper stationary) 
  • Slice Sweet Potatoes into rounds about 1/8 – 1/4” thick (varying thicknesses yield more interesting texture) 
  • Drizzle Sweet Potatoes with 1 – 2 TBSP EVOO 
  • Arrange Sweet Potatoes on baking sheet with as little layering as possible so all rounds will get some toasty spots 
  • Sprinkle lightly with freshly ground Salt & Pepper 
  • Place in Oven for 23 – 25 Minutes (check at 23 minutes & bake longer if more crunch is your preference.)


STEP 2 (Salsa)

  • Dice Onion 
  • Remove pulp, pith & seeds of Tomato & Bell Pepper then dice 
  • Halve Avocado, remove pit, gently score flesh vertically & horizontally so it can be scooped out with a spoon into cubes 
  • Mince Cilantro (reserving 1 TBSP for garnishing) 
  • Juice Lime 
  • Combine all & add 1 TBSP Maya Mike Belizean Barbacoa (Medium “Yellow” Label) if you & your guests like it hot!  
  • Add salt & pepper to taste then set aside 


STEP 3 (Barbacoa Beans)

  • Rinse & Drain Black Beans thoroughly so they are slightly dry then transfer to a small skillet or sauce pan 
  • Mash half the Beans with a fork 
  • Stir in Cumin & 3 TBSP Maya Mike Belizean Barbacoa (Original “White” Label)
  • Heat over medium stirring occasionally until most liquid is absorbed (about 5 – 7 minutes) 


STEP 4 (Smoky Crema Sauce)

  • Scoop 1/3 Sour Cream (or alternate) into bowl
  • Combine with 2 TBSP Maya Mike Belizean Barbacoa (Smoked “Red” Label)
  • Add salt & pepper to taste 
  • Stir thoroughly to mix all & transfer to a squeeze bottle if one is handy 


STEP 5 (Share!)

  • Remove Sweet Potatoes from oven and place on serving plate 
  • Layer Beans then Salsa over Sweet Potatoes 
  • Top with Smoky Crema Sauce 
  • Sprinkle with remaining minced Cilantro 

Enjoy!

Click HERE for printable .pdf

Maya Mike - Recipes

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