Vegan Sweet Potato Nachos with Spicy Queso
I like everything spicy. Like, really spicy. I’m the type of person who loves to load up my food with hot sauce until it burns. So as you can imagine, I love trying new hot sauces, and I have recently become a big fan of Yellowbird Foods hot sauces.
I am a huge fan of vinegar-based hot sauces, but I hate when they are too thin or watery. Yellowbird hot sauces are thicker than traditional vinegar-based hot sauces, which makes them perfect for baking. Plus, all of their condiments are plant–based, vegan, non–gmo, gluten–free, soy–free.
They have a range of hot sauce flavors, ranging from Blue Agave Sriracha to Jalapeño, but my personal favorite is the habañero, which is why I chose to use this one in my spicy vegan queso for this sweet potato nacho recipe. You can check their website for all their different flavors, and use their store locator to find where they are sold near you! Right now, they are in Whole Foods, REI, and Lassens.
This vegan and gluten-free nacho dish is loaded with veggies along with protein from the black beans. And this spicy queso is the perfect addition.
Ingredients (serves 2-3)
2 small sweet potatoes, thinly sliced into rounds
1-2 tablespoons avocado oil
1/2 (14.5 oz) can black beans, drained
1/2 cup cherry tomatoes, quartered
1 small jalapeño, thinly sliced
1 large green onion, thinly sliced
1/2 large avocado, sliced
Cilantro, for garnish
Spicy Habañero Queso
1 1/4 cup raw, unsalted cashews (soaked overnight or for at least 4 hours)
1/4 cup nutritional yeast
1/2 cup filtered water
2 tablespoons Yellowbird habañero hot sauce
1. Preheat oven to 425 degrees Fahrenheit. Place sliced sweet potato rounds in a large bowl, and toss with avocado oil until evenly coated (option to season with some taco seasoning or other spices if desired). Place sweet potatoes on an aluminum foil-lined baking sheet, and bake for about 20 minutes until sweet potatoes are soft, but golden and crisp.
2. While sweet potatoes are baking, prepare the queso sauce. Blend together ingredients in a high speed blender until smooth. For an extra kick, use an additional tablespoon of hot sauce.
3. Remove sweet potatoes from the oven and add to an oven-safe bowl or plate. Using a spoon, spread a layer of queso on top of the sweet potatoes. Then add all the remaining nacho ingredients, minus the green onion and avocado. Drizzle on some more queso on top.
4. Transfer to the oven, and broil on high for about 4-5 minutes until everything is warm. Add avocado, green onion, and cilantro. Top with more queso as desired. I added a little more hot sauce at the end too because I like my mouth to be on fiyaaa.
There will be leftover queso with this recipe, but you can add it to bowls, dip in vegetables, mix it in with eggs, etc.
Thank you to Yellowbird Foods for sponsoring this post!