Loaded Sweet Potato Nachos

• 2 teaspoons Olive Oil
• 1 cup Sweet Potato, Diced Small (pieces Should Be About The Size Of A Black Bean)
• 1 cup Tomatoes, Diced And Seeded
• 3/4 cups Canned Black Beans, Drained And Rinsed
• 3/4 cups Frozen Sweet Corn
• 13 cups Red Onion, Chopped Small
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 Tablespoon Hot Mexican Chili Powder
• 1/2 teaspoons Cumin
• 1/2 teaspoons Paprika
• 1/2 teaspoons Dry Garlic
• 1/2 teaspoons Himalayan Salt
• 2 teaspoons Apple Cider Vinegar
• 1 teaspoon Olive Oil
• 23 cups Yellow Onion, Diced
• 1 Tablespoon Arrowroot Flour
• 1- 1/2 cup 2% Milk
• 1 cup Monterey Jack Cheese, Shredded
• 1 cup Mild Cheddar, Shredded
• 18 teaspoons Paprika
• 1/4 teaspoons Sea Salt
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 bag (12 Oz. Size) Blue Corn Tortilla Chips (about 15 Chips Per Person)
• 1 cup Crumbled Queso Fresco, For Topping
• 1/2 cups Fresh Cilantro, For Topping

1. 1.
2. To begin, you will be assembling your sweet potato salsa.
3. If youre making this recipe for guests you can make this part ahead of time and store it in your refrigerator.
4. Heat olive oil in a pan over medium heat for about 1 minute and then add your diced sweet potato.
5. Cook until browned, which will take about 5 minutes.
6. Once cooked, set aside to cool for about 1 minute while you mix together the rest of your salsa ingredients.
7. 2.
8. In a medium mixing bowl, combine the remainder of your salsa ingredients, adding in the sweet potato last.
9. Fold together, cover and set aside.
10. 3.
11. Now its time to make the nacho cheese sauce.
12. Say goodbye to unhealthy, processed Velveeta!
13. You can do this!
14. Making your own cheese sauce is surprisingly easy!
15. Over medium heat, add olive oil and diced yellow onion to your pan (I prefer an uncoated saute pan or saucepan for sauces).
16. Cook the onions until translucent, but not browned, for 3-4 minutes.
17. Then add the arrowroot flour and cook for another minute, stirring continuously.
18. 4.
19. Turn the heat down to medium-low and add your milk to the pan, 1/2 cup at a time, stirring continuously to prevent clumping.
20. Cook the milk until its hot and steaming, but dont allow it to simmer or boil, as this may cause curdling.
21. 5.
22. Once your milk is heated and thickened from the arrowroot flour, stir in your shredded cheeses.
23. 6.
24. For a finishing touch, mix in paprika, salt, and diced green chilies.
25. 7.
26. Now its time to assemble your nachos.
27. If youre having a Cinco de Mayo party with your kids, they may have fun assembling their own plates.
28. Or your adult friends may enjoy all of the ingredients served separately as a nacho bar (I know I would like that).
29. First, put about 15 blue tortillas on a plate and top with your sweet potato salsa.
30. 8.
31. Next, smother in cheese sauce.
32. 9.
33. Last, but not least, sprinkle with cilantro and crumbled queso fresco for a touch of fresh flavor!

olive oil, sweet potato, tomatoes, black beans, frozen sweet, red onion, green chilies, chili powder, cumin, paprika, garlic, salt, apple cider vinegar, olive oil, yellow onion, arrowroot flour, milk, cheese, cheddar, paprika, salt, green chilies, tortilla chips, queso fresco, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/loaded-sweet-potato-nachos/ (may not work)