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Sweet Potato Tater Tot Nachos ("Totchos")
“Make a crowd favorite even better with this nachos upgrade that uses sweet potato tots instead of classic tortilla chips for nachos that are a little sweet, a little crisp and pack in tons of flavor.”
1 20-ounce bag frozen sweet potato tots
1 medium tomato, chopped
1 jalapeño pepper, minced
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro, plus more for garnish
¼ teaspoon salt
¼ cup sour cream
2 tablespoons water
½ teaspoon chili powder
1 cup rinsed, drained reduced-sodium black beans
1 cup shredded Mexican cheese blend
1 medium avocado, chopped
1 cup shredded iceberg or romaine lettuce
1Preheat oven to 425°F. Spread sweet potato tots in a single layer in a large cast-iron skillet. Bake, stirring once, until crisp, about 30 minutes.
2Meanwhile, combine tomato, jalapeño, lime juice, cilantro and salt in a medium bowl. Combine sour cream, water and chili powder in a small bowl. Set both mixtures aside.
3Push the tots to the center of the pan. Top with beans and cheese and return to the oven. Bake until the cheese is melted, 2 to 3 minutes more. Using a slotted spoon, spread the reserved tomato mixture over the top. Top with avocado and lettuce. Drizzle the reserved sour cream mixture over the top and garnish with cilantro, if desired.