Dish: Sweet Potato Nachos
Good for: Lunch or dinner parties
Shopping List: 2 large sweet potatoes $1.06, 1 ripe avocado $1.49, 1 large can black beans/refried beans $.99, Small tub of sour cream $2.00, Salsa $1.99, Spinach $2.99, 1 lime $.20
Pantry Items: salt, pepper, cayenne pepper,
Total Cost: $8.73
I can pretty much guarantee that I am always up for some good old Tex-Mex. If you throw me a bag of tortilla strips, a bowl of salsa, and a dollop of sour cream, I will be your best friend for life, that’s a promise.
Lucky for me, I am friends with a handful of likeminded individuals, all of whom have been known to get down with a Chipotle burrito or a giant bag of Tostitos on a late Saturday night. Of course, football sized burritos and super processed family-size chip binges are not exactly members of the healthy living gang. What’s a salsa-loving sister to do? When faced with that gut-wrenching craving for all things South of the border without the higher pants size, let me introduce you to a favorite amongst my friends and myself. We call it Sweet Potato Nacho Feast and we find every reason to recreate this classic. It’s an all out flavor extravaganza heavy on our favorite elements of those taco trucks or Mexican cantinas, but with half the hidden calories! There’s the sour cream, the salsa, the avocado, and the lime, the cayenne, the salt, and the pepper. So many tastes, so many textures, so much spice, all rolled into one delicious and hearty dish. Pair the mix with a side of fresh green peas or a piece of your favorite fruit for a balanced meal worthy of inspiring its own cravings!
Sarah Buchanan is a senior studying History and Creative Writing at NYU. When she is not hard at work on her honors thesis, she is most likely running around the city in search of the best artisan pickles or at home in her apartment sharpening her culinary skills.
Sweet Potato Nacho Feast
Adapted from Gabi Moskowitz
2 large sweet potatoes
1 can black beans
1 large avocado, diced
1 bag of spinach
1 tablespoon sour cream
1 tablespoon salsa
1 lime cut into quarters
Cayenne, salt and pepper for seasoning
In an oven preheated to 350°F, bake the two sweet potatoes wrapped in aluminum foil for 30 to 40 minutes until tender. Meanwhile, heat the black beans in a small pot over medium heat. Add salt, pepper, and cayenne to taste and make sure to stir as the beans warm up to prevent sticking. Peel and dice one ripe avocado which you will reserve for later.
Once potatoes have been removed from oven and allowed time to cool, chop into thick cubes or rounds, depending on your geometric preference. Place the potatoes on top of a bed of fresh spinach (about 1/2 cup per plate). Sprinkle with a dash of salt. Spoon about 1/4 cup of the beans over the sweet potatoes. Garnish with 1 tablespoon of salsa and sour cream and a small handful of avocado. Finish the dish with a squirt of lime juice and dig on in!