{This post is sponsored by Old El Paso! I used their awesome Hot and Spicy Taco Seasoning Mix  and Chopped Green Chiles to make these EPIC sweet potato nachos!! GIMME!}

And just like that the weekend is GONE.

Sweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvest

And I don’t even know where the heck it went. OKAY, well I do, but man, it went by way too fast! You see, I was thinking I could be super girl and just do it all this weekend, but let me tell you something, having a seven year-old in your face 24/7 does NOTHING for my work life. Honestly, how on earth do you working moms do it? Here I am thinking it will be no big deal having Asher around for the next few days. Work, play time, food, yeah, I totally got this.

More like totally not.

For one, there is the sister guilt, two, there is the constant eating, and three, the constant talking/fighting with the cat. UGH.

So let me break it down for you. We’ll just start with Saturday morning. I told Asher that if she could just hang out and play until 12:30pm that I would take her to the park before we hit the pottery place and then went to her nail appointment (yes, I made her a nail appointment… who am I?). She got up around eight and um, those where a long four and half hours. I tried and tried and tried to work, but there were constant interruptions. Breakfast, water, more food, tea time, cat fights, getting dressed, lunch, getting out the door… like whoa! It is SO different from it being just me. I mean, I completely knew this 100%, I mean I’ve babysat many times, and this is not our first overnight, all day, in my face at all times stay. But I swear every time I am just as amazed at how much more work one little person can be. AND I think in general, Asher is one of the more laid back, not in your face kind of kids. Like she’s pretty mellow and easy… or easy to a degree.

Once we got to the park, it was basically the monkey bars for the next hour and half. Then we hit up Ready Paint Fire, which is a local place pottery shop with stores in Breckenridge and Keystone, where you can go and paint your own pottery. I must say, that was pretty fun. I’m such a sucker, I let her pick out three pieces of pottery to paint: a dolphin, a cat and a bowl that she of course said she was making for me…

That kind of took a while and we ended up being late for her nail appointment, which luckily was fine since the salon was running late anyway. The nails were without a doubt the highlight of Asher’s whole weekend. The little girl was in heaven. When we walked out the smile on her face was priceless. She was SO happy, and the women who did her nails did such a good job. She put glitter on her toe nails and these cute glittery silver strips on her fingers. Asher was lovin every single minute of it.

And then, since Asher knew she had me completely wrapped around her pretty little painted fingers, she somehow convinced me to take her to Petco to look at the cats, dogs, hamster and birds. By now it was seven and was like “what am I doing?”. By the time we finally made it home and walked in the door it was an immediate, “Tieg can I have some food, I am starving”. Geesh, I didn’t even have my coat and shoes off yet.

Point is, man that girl is tiring me out! And then I still had to milk the goat, feed the goats, feed the chickens and put um all to bed in the freezing cold. Can’t lie, that part of the day was zero fun. Pitch black night, freezing temps and goats who were just not cooperating. Brutal.

And Sunday? Well, we will not even go there. Let just say it involved the Girl Scout Troops and more freezing my butt off outside. I wish I was joking, but no, I am completely serious.

Sweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvestSweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvest

Alrighty, and now that I wrote seven hundred words about my weekend… tell me, what did you guys do? Did you hunker down and battle out Winter Storm Jonas? I am hearing DC, NYC, Baltimore and Philadelphia were really hit hard. You all ready for some sunshine?

How about some cheesy as ever sweet potato and black bean nachos??

I mean, obviously you are. There’s really no better way to get through a Monday, especially a cold and snow filled Monday.

And yes, I do consider these to be healthy nachos. Sweet potatoes, black beans, roasted cauliflower, all healthy foods. And those chiles help to rev up our metabolism… plenty of health benefits to chili peppers. Score and score. All the nachos please!

Sweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvestSweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvest

With the Super Bowl being only a week from this coming Sunday, I figured now might be a good time to share these nachos with you. I’ve been making these since the fall. They’ve become my new go-to fast and easy, cozy, but yet still healthy meal. I absolutely adore all things sweet potato, but especially sweet potatoes together with Mexican food. I’m not sure why, since sweet potatoes are not normally a part of Mexican cuisine, but I just love the sweet and spice combo. I also love the combo of black beans, sweet potatoes and cheese, delish!

So here’s how this goes: I started off by seasoning the sweet potatoes and cauliflower with my favorite Old El Paso Hot & Spicy Taco Seasoning. You can use their mild or regular seasoning if you prefer, but I love the Hot & Spicy. Then simply roast the potatoes + cauliflower and add all your favorite toppings just like you would any other nacho. I usually add black beans and cheese and then go heavy on the green chile salsa (read below, this stuff is the BEST), guacamole, cilantro, green onions and greek yogurt.

The ultimate comfort food, game day food or just, “man, I really need some cheese and carbs, but I also really need to stick to eating healthy” food.

OH, and before I leave you, the salsa… oh my gosh this salsa. It’s made with tomatillos, green chiles and a bunch of lime + cilantro. So simple, SO flipping delicious. Perfect for dipping, drizzling and using for pretty much everything. Love this salsa!

Sweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvest

Sweet Potato and Black Bean Nachos with Green Chile Salsa.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes



  • 3-4 medium sweet potatoes, cut into wedges
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons [Old El Paso Taco Seasoning (I like to use their Hot & Spicy Taco Seasoning) | http://www.oldelpaso.com/products?item=4]
  • 1 (14 ounce) can black beans, drained + rinsed
  • 1 1/2 - 2 cups sharp cheddar cheese, shredded (or a mix of cheddar and pepper jack)
  • guacamole + plain greek yogurt, for serving
  • fresh cilantro, green onions + queso fresco, for serving
  • Green Chile Salsa
  • 8 tomatillos
  • 1 jalapeño
  • 2 cloves garlic
  • 1 (4 ounce) can [Old El Paso Chopped Green Chilies | http://www.oldelpaso.com/Products/condiments/GreenChiles-Chopped.aspx]
  • 1/2 cup fresh cilantro
  • juice of 1 lime
  • 1-2 teaspoons salt (depending on your taste)


Preheat the oven to 425 degrees F.

Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly.

Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN!

!Green Chile Salsa

Preheat the broiler to high

Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over. Remove and allow to cool.

Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined. Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!

*You can use any of your favorite varieties of melting cheese. I sometimes use fontina, pepper jack or mozzarella. I typically always use a little cheddar though!

*The salsa can be made up to 1 week in advance, just keep covered in the fridge.

*To make these nachos a littler hardier, try adding 2-3 fried eggs! YUM!

Sweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvest

Nachos don’t get any better than that… Monday, I got this!

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }


Sweet Potato and Black Bean Nachos with Green Chile Salsa | halfbakedharvest.com @hbharvest

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