Black Bean Nachos with Sweet Potato Queso

The key to this recipe is the sweet potato queso, then you just need tortilla chips and can customize the toppings from there. Photo by Addy Cummings.

Adapted from 101 Cookbooks

| Yield: 6 servings | Time: 25 minutes |

Ingredients

Vegan Queso

2 tablespoons extra virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, peeled and smashed

½ teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

1 chipotle pepper in adobo sauce, chopped

1 cup grated raw sweet potato

1 cup cashews, soaked for an hour in water

2 tablespoon fresh lemon juice

Toppings

6 big handfuls of your favorite tortilla chips

1 can black beans, drained and rinsed

1 cup of vegan queso

1 ripe avocado

Cilantro

Your favorite salsa

Preparation

In a medium saucepan over medium high heat combine the olive oil, onion, garlic and salt. Cook stirring regularly, until the onions soften, 3-5 minutes.

Add the paprika, garlic powder and chipotle and cook for another minute. Stir in the sweet potatoes, drained cashews and 1 cup of water and bring to a simmer. Cook for 5 minutes or so until the sweet potatoes are tender.

Transfer the mixture to a blender, add the lemon juice and blend until completely smooth, 2-3 minutes. Add a tablespoon of water at a time to thin consistency if needed. Taste and adjust seasoning. This makes 2 cups of sauce.

Preheat the oven to 350F and arrange the chips on an oven-proof rimmed baking sheet.

Top chips with black beans then dollop vegan cheese sauce evenly over chips. Bake for ten minutes or so, until the beans and cheese are both heated through.

In the meantime, smash the avocado with a fork and a pinch of salt.

When warm, remove chips from the oven, top with avocado, cilantro, salsa and any other toppings you like.