Recipe courtesy of Mary Berg
Nacho Baked Veg with Crispy Black Beans
- Level: Easy
- Yield: 4 servings
- Total: 1 hr
- Active: 10 min
Ingredients
2 medium sweet potatoes, peeled or washed, each cut into 4 to 6 wedges
1/2 head cauliflower, cut into florets
1 large red onion, cut into 8 to 10 wedges
3 tablespoons olive oil (45 milliliters)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt
One 15-ounce can black beans (540 milliliters), drained and rinsed
1 1/2 to 2 cups grated jalapeño jack cheese or nacho cheese blend
For Serving:
1/2 cup crumbled feta cheese
1 avocado, diced
3 green onions, thinly sliced
Pickled jalapeños
Cilantro
Prepared salsa
Plain Greek yogurt or skyr
Lime wedges
Hot sauce
Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
- In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
- Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
- Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
- Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.