Loaded Sweet Potato and Black Bean Nachos

Watch me make this on my YouTube Channel!

Yield: 4 to 6 servings

¼ cup extra-virgin olive oil

1 large yellow onion, peeled and diced medium

3 medium poblano peppers, deseeded, destemmed and diced medium*

1 large sweet potato, peeled and diced medium

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

10 large garlic cloves, peeled and finely chopped

1 teaspoon chili powder

½ teaspoon ground coriander

2 teaspoons ground cumin

1 (15-ounce) can black beans, do not drain

½ cup water

2 tablespoons freshly squeezed lime juice

1 bag tortilla chips

Nacho toppings: shredded cheese, diced avocado, salsa, sour cream, chopped cilantro

*Note: I recommend using gloves when deseeding the poblano as it can be spicy

In a large pot, add the olive oil, onion, poblanos, sweet potato, salt and pepper. Place over medium high heat and cook, stirring occasionally with a rubber spatula, for 10 minutes to 12 minutes, until the onions are soft and translucent and even lightly caramelized.

Add the garlic and spices and stir until fragrant, approximately 1 minute.

Add the can of black beans (including its liquid) and the water. Cook, stirring occasionally, for an additional 5 to 7 minutes, until most of the liquid is evaporated. You will see bubbling, but it will be sputtering and sound almost dry!

Remove from heat. Stir in the lime juice.

Place tortilla chips in an even layer on an aluminum foil lined sheet tray.

Set an oven rack to the upper middle position and turn your oven to broil.

Sprinkle shredded cheese over the chips, ensuring each chip has cheese on it!

Place chips under the broiler until cheese is just melted. This will happen very fast! You may need to rotate your sheet tray halfway through. Total time could be around a 30 seconds to a minute depending on your broiler.

Remove sheet tray and dollop sweet potato and black bean mixture atop cheesy chips. Dollop over sour cream, avocado, salsa and cilantro.

Dive in! Repeat process with any leftover chips.

Tip: the sweet potato and black bean mixture also works well over rice, served with eggs, spooned into tacos, etc.

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Try my delicious veg & fruit packed stew recently featured in Clean Eating Magazine!

braised-spiced-chickpeas-with-swiss-chard-sweet-potatoes

photo by Ronald Tsang

Watch me make this on my YouTube!

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Yield: 6 servings

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

2 small fennel bulbs, stems and bottoms removed, diced small (2½ cups)

¼ kosher salt, plus more to taste

7 large garlic cloves, peeled and minced (2 tablespoons)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 tablespoon orange zest, grated on a Microplane

1 pound sweet potatoes, peeled and cut into ½-inch cubes (3 cups)

3-ounces dried figs, tough stems removed and quartered (9 figs)

3-ounces dried apricots, chopped roughly (11 apricots)

3-ounces dried plums, chopped roughly (12 plums)

1 tablespoon honey

2 (15.5-ounce) cans chickpeas, rinsed and drained

3 cups low sodium chicken stock

1 pound rainbow chard (leaves and stems), chopped roughly

Freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

Add the olive oil, onions, fennel and ¼ teaspoon salt to a 5.5 quart dutch oven and cook over medium heat, stirring occasionally, until soft and translucent, 10 to 12 minutes.

Add the garlic, cumin, coriander, cinnamon and orange zest. Stir and cook until fragrant, 1 minute.

Add the sweet potatoes, dried fruit, honey, chickpeas and chicken stock. Cover and increase the heat to medium high to bring to a boil. Once at a boil, reduce the heat to medium low. Cook for approximately 10 minutes, until the sweet potatoes are barely tender.

Stir in the chard. Cook, uncovered, for 8 to 10 minutes, until the greens are tender.

Season to taste with salt and pepper.

Serve in bowls and top with fresh cilantro for a delicious garnish. (Pairs well with brown rice, quinoa, chicken, etc.) Tip: make this dish vegetarian by swapping out the chicken stock for veg stock.