Hearty veggies like sweet potatoes and cauliflower topped with black beans, cheese and homemade guacamole come together to make a delicious nacho dish.
2 ripe avocados, halved and pitted
1 lime, halved
1/2 jalapeno, seeds and ribs removed, finely diced
1 to 2 cloves garlic, finely minced
2 to 4 tablespoons chopped cilantro
2 medium sweet potatoes, peeled or washed
1/2 head cauliflower
2 small red onions (or 1 large)
3 tablespoons olive oil
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
1 (540ml) can black beans, drained and rinsed
1 1/2¬–2 cups grated jalapeno jack cheese or nacho cheese blend
1/2 cup crumbled feta cheese
1 avocado, diced, and/or guacamole
3 green onions, thinly sliced
Plain Greek yogurt or skyr
Scoop the flesh of the avocadoes into a medium bowl and mash with the back of a fork until only a few chunks remain. Stir in the juice of most of the lime and add in the jalapeno, garlic to taste, and cilantro. Season with salt and transfer the guacamole into a serving dish.
Squeeze any remaining lime juice over top of the guacamole to help keep it from oxidizing and serve immediately. If making the guac in advance, cover the bowl with plastic wrap or a lid and place in the fridge until ready to serve.
Preheat the oven to 425ºF and set out a large sheet pan.
Halve the sweet potatoes and cut each half into four to six wedges. Cut the cauliflower into florets and the red onion into eight to 10 wedges. Transfer the veg to the baking sheet and drizzle over the olive oil. In a small bowl, combine the chilli powder, cumin, garlic powder, smoked paprika, dried oregano, and onion powder, then sprinkle over the vegetables. Season with salt and toss well to combine and evenly coat the veg with the oil and seasoning.
Spread the vegetables into an even layer and bake for 25 minutes. At this point, add the black beans to the pan and stir everything. Return the veg to the oven and continue to bake for another 10 to 15 minutes or until the veg is tender and golden and the black beans have begun to split and get crispy.
Scatter the grated cheese over top and return to the oven for another five to 10 minutes or until the cheese is melted and lightly golden.
Serve immediately topped with feta, avocado and guacamole, green onions, pickled jalapenos and cilantro, to taste, and have some bowls of salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce. Enjoy!