Roasted Yam Nachos

Roasted Yam Nachos

December 7, 2016
Alice
Beans, Starches, Veggies

Roasted Yam Nachos

Roasted Yam Nachos

Recipe By: Alice Morrow

Roasted Yam Nachos

Ingredients

4 c. cubed yams
3 T. olive oil
1 T. ground cumin
Salt, black pepper
10 corn tortillas (5 ½” in diameter)
PAM
1 t. chili powder
Juice and zest of 1 fresh lime
1 small onion, chopped
2 T. adobo sauce from canned chipotle in adobo sauce
1 T. tomato paste
1 (14-oz.) can pinto beans, drained and rinsed
1 large tomato, chopped
1 serrano chile, seeded, chopped
2 c. shredded sharp cheddar cheese
1 ripe avocado, sliced
¼ c. chopped fresh cilantro or parsley

Instructions

Preheat oven 425. Place cubed yams in a bowl and toss with 2 T. olive oil, cumin, salt and pepper to taste. Make sure the yams are coated well. Spread on baking sheet and roast until soft and partially browned, about 20-30 minutes.
Spray both sides of the tortillas with PAM, then stack them up and cut stack into 8 triangular pieces. Separate the pieces and lay on baking sheet.
Sprinkle the pieces with chili powder and salt and toss. Bake until crisp, about 12-15 minutes. Toss chips halfway through baking time. Remove chips from oven and toss with lime zest.
Heat 1 T. olive oil in skillet. Add half of the onions and cook until soft.
Add the adobo sauce and tomato paste. Stir until tomato paste darkens slightly, about 1-2 minutes.
Add the beans and ¾ c. water and simmer the sauce until it thickens and beans are heated through. Set aside until ready to assemble nachos.
Combine tomatoes, remaining onions, serrano chile, lime juice, 1 t. olive oil and salt in a food processor. Pulse until it becomes a chunky salsa.
To assemble nachos: Mound half of the chips in a 9x13” baking dish.
Scatter most of beans and yams over the chips.
Sprinkle half of the cheese.
Mound rest of chips over cheese, then rest of beans, yams and cheese.
Place in oven until cheese melts.
Top with avocado, salsa and cilantro.

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