This is my new favorite recipe. It's adapted from Rachel Ray's Roasted Sweet Potato Nacho Fries recipe.
3 large sweet potatoes, cut into wedges
1 tablespoons olive oil
Salt and pepper, to taste
1 teaspoons chili powder
1 teaspoons cumin, divided
1/2 cup Greek yogurt
Juice of 1/2 lime
1/2 cup shredded colby jack cheese
1/2 cup salsa
1 cup romaine lettuce, spinach or spring mix shredded or very thinly chopped
diced onions
Pickled jalapeños, for garnish (optional)
1 can black beans
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp chili powder
1/4 tsp black pepper
Preheat oven to 425°F.
Place potatoes in a large bowl with olive oil, salt, pepper, chili powder, 1/2 teaspoon cumin; toss to evenly coat. Spread the sweet potato wedges on a large baking sheet and roast for 10-15 minutes, then flip and roast another 10-15 minutes, or until browned and crispy on all sides.
In a sauce pan, combine the black beans, onion powder, garlic powder, chili powder, black pepper, garlic clove and water. Cook over medium heat until beans are tender.
While the potatoes are roasting, whisk the yogurt with the lime juice, remaining 1/2 teaspoon cumin, salt and pepper.
Top each serving of fries with salsa, shredded lettuce, jalapeños, diced onions, black beans, shredded cheese and drizzle with Greek yogurt sauce.
More Black Beans
3 large sweet potatoes, cut into wedges
1 tablespoons olive oil
Salt and pepper, to taste
1 teaspoons chili powder
1 teaspoons cumin, divided
1/2 cup Greek yogurt
Juice of 1/2 lime
1/2 cup shredded colby jack cheese
1/2 cup salsa
1 cup romaine lettuce, spinach or spring mix shredded or very thinly chopped
diced onions
Pickled jalapeños, for garnish (optional)
1 can black beans
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp chili powder
1/4 tsp black pepper
Preheat oven to 425°F.
Place potatoes in a large bowl with olive oil, salt, pepper, chili powder, 1/2 teaspoon cumin; toss to evenly coat. Spread the sweet potato wedges on a large baking sheet and roast for 10-15 minutes, then flip and roast another 10-15 minutes, or until browned and crispy on all sides.
In a sauce pan, combine the black beans, onion powder, garlic powder, chili powder, black pepper, garlic clove and water. Cook over medium heat until beans are tender.
While the potatoes are roasting, whisk the yogurt with the lime juice, remaining 1/2 teaspoon cumin, salt and pepper.
Top each serving of fries with salsa, shredded lettuce, jalapeños, diced onions, black beans, shredded cheese and drizzle with Greek yogurt sauce.
More Black Beans
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