Wednesday, March 30, 2016

Sweet Potato Chilaquiles

I was surprised at the flavors of this. Be careful picking your salsa and guacamole. I got this meal from Happy Herbivore Meal Mentor

2 corn tortillas 
1 sweet potato, diced 
2-3 tsp Taco Seasoning 
½ small onion, diced 
2 garlic cloves, minced 
15-oz can pinto beans, undrained 
1 cup (9 oz) salsa 
2-oz guacamole

  1. Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. 
  2. Place tortillas right on the rack and bake until crispy, 5-10 mins. Crumble into chips. Set aside. 
  3. Place cubed potatoes in a colander and rinse under cold water, shaking off excess water but leaving potatoes damp. 
  4. Toss potatoes with Taco Seasoning. 
  5. Spread out on baking sheet and bake 15-20 minutes. Flip, and bake another 10-20 minutes, or until fork-tender. 
  6. Saut√© onion and garlic until translucent. 
  7. Add beans (with their liquid). 
  8. Turn off heat and mash beans well using a fork or potato masher. 
  9. Add Taco Seasoning to taste. 
  10. Cook until it thickens and reduces a bit. 
  11. Spoon into bowls and top with potatoes, salsa and guacamole. 
  12. Crumble corn chips over top. 

  • Serves 2
  • Per serving: 408 calories, 7.6g fat, 69.8g carbs, 18.2g fiber, 9.7g sugars, 18.1g protein
  • You can add corn or black olives.

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