Sometimes I pretend to be organized. Sometimes I plan out my weeks with checklists of things to do, what to make, what to read, exercise, accomplish, etc. Recently I’ve actually been putting them into a widget on my computer and literally checking them off, but this is a rather new phenomenon. It’s somewhat helpful, but honestly I don’t always care to check the list.
Othertimes, things just happen. I realize I need to go to the library, or to the store to grab XYZ essential ingredient, or a friend invites me on a bike ride/hike/run/lunch. It’s nice to have the flexibility and freedom to do what I want, when I want! There are times (like before vacations!) where I try to be extra productive, and put extra things on the list. Generally nothing gets done when I do that. It’s like a magical anti-productive action that results in less-than-normal productivity. Oops. Then, something like this comes along.
Sometimes, my favorite recipes are born out of sheer hunger come lunchtime at TKP headquarters (um, my house). I may have been putting off other things, or anticipating something I had planned, and then a recipe idea pops into my head! This recipe happens to be one of those times! I had sweet potatoes on hand, and was craving something Mexican-ish, as usual. I seriously can’t stop craving refried beans this summer! Really, I’m finding ways to include then in *every* meal.
These would be a perfect appetizer for a summer barbecue — they look cute, but are really quite easy to throw together. Just roast slices of sweet potato (which is admittedly a little time consuming, but takes zero effort), pile it with nacho-goodness, broil that cheese, and you’re good to go! I’ll admit to scarfing a bunch of these down in a very short period of time.
- 2 large sweet potatoes
- 1 can refried beans
- 1 jalapeño, diced
- 2 cups tortilla chips
- 1 cup shredded cheddar cheese
- 1 avocado
- ½ cup salsa
- ¼ cup chopped cilantro
- Preheat the oven to 400 F.
- Slice the sweet potatoes into ½" rounds. Rinse under cold water and pat completely dry.
- Place on an unlined baking sheet, lightly salt, flip, salt again, and bake for 35 minutes or until tender. Flip halfway through.
- Let the sweet potatoes cool slightly before proceeding.
- Spread a thick layer of refried beans on each sweet potato round, followed by 1 tsp crushed tortilla chips and some of the diced jalapeño.
- Add some shredded cheese, whole chips, and more cheese. Broil for 3 minutes (until cheese is melted and bubbling).
- Serve topped with avocado, salsa, and cilantro.
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Yum! These look delicious and easy 🙂
Love mixing refried beans with sweet potatoes.. then some cheddar.. mmmm!
I would never think about mixing refried beans/cheese/salsa with sweet potatoes. The mixture wasn’t too sweet? I know sweet potatoes aren’t THAT sweet, but sweet-ish … and I think I’ve commented before on how savory and sweet don’t always go together in my book (and my weird relationship with corn…). You seemed to really like them though, maybe I’ll give them a try.