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{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 | @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 | @hbharvestSweet Potato and Black Bean Nachos with Green Chile Salsa | @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 | @hbharvestSweet Potato and Black Bean Nachos with Green Chile Salsa | @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 | @hbharvest

Sweet Potato and Black Bean Nachos with Green Chile Salsa.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 415 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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
  • 1 ounce can black beans drained + rinsed, 14
  • 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


  • 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!
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Sweet Potato and Black Bean Nachos with Green Chile Salsa | @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 | @hbharvest

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  1. This was awesome! In Dubai, cannot get Tomatillos. So I threw on a small tin of mild green El Paso chilies, a layer of shredded chicken (husband insists on meat) and then made some Guacamole to serve on top. Was so yum we polished the whole thing off between the two of us. (oink). You are ridiculously talented !!

  2. This was so delicious! You have certainly broadened my cooking horizons. Thank you!

    I’ve been making my way through your recipes and it’s been a wonderfully tasty, easy cooking experience.

  3. I just wanted to let you know that I made this for my family’s dinner tonight. I posted a picture on Instagram (and tagged you) if you’re interested. It turned out so yummy. Sweet potatoes were made to be paired with something spicy. Such great flavor combinations. I didn’t have queso fresco on hand but feta cheese worked as a sub to bring in that tangy contrast. I’d definitely make this again. Thanks for a creative and yummy recipe 🙂

    1. I can’t see it!! If you tag me in the photo I’ll be able to see it much easier! I’m so happy it went well and you guys liked it!! Thank you and I can’t wait to see your photo!!

  4. Two of my favourite things….kumara (the Maori name for sweet potato) and nachos combined! I am definitely going to make this, but I am going to chop up the kumara into smaller pieces and serve it all over top of warm tortilla chips instead for a true nacho experience!! 😀

  5. Oh goodness, these nachos look absolutely incredible. I am on this no-carb thing at the moment and this gorgeousness is killing me, plain and simple. Lovely!! As far as working with children at home…you are not alone, it’s almost impossible. Mine are older than 7 now and it is easier but the eating, doing dishes business never ends when they are home! Never!

  6. I made these together with my two-year-old (you know, let them help and they will eat it); she had a blast breaking up cauliflower florets, mixing them with sweet potato, oil and herbs, putting everything on a baking tray, adding the beans and cheese later and, most importantly, squishing avocadoes with lemon juice, thus making guacamole….
    I couldn’t believe how kid-friendly this turned out both to make and to eat!
    Thank you very much for a healthy and different recipe for the whole family! (minus some of the taco seasoning, of course, just added cumin, coriander and smoked paprika to make it more kid-friendly)

  7. These tasted absolutely amazing, and will be front and center on our dinner table on a regular basis. Thank you for sharing this recipe.

  8. I’m super excited about the salsa portion of your recipe! I froze a whole bunch of roasted tomatillos late last summer. Lately I’ve staring at them wondering what to do…Now I know!!! Thanks. You have inspired me to be more adventurous with Sweet Potatoes. Your weekend sounds….well….familiar! We are currently getting buckets of rain not snow. I’m surrounded by a sea of mud and big dogs who keep knocking me down in it!

  9. These nachos are so killer and perfect for game day! It sounds like Asher had the best time ever with you… it’s so cool to see you building these memories with her, she will never forget the weekends spent with you! 🙂

  10. Tieghan! This is a seriously delicious dish, as always 🙂
    I’m with you on the attention little kids need. My fiance and I are waiting a few years to have any of our own, but whenever we do hang out with kids we are reminded that we are going to need to majorly increase our energy stores when our little tykes come around!
    I love this dish too! What a great combination of awesome ingredients. I bet this would be a hit at my next girl’s night with my little sister (she’s 26 and married so she’s a little less energetic than Asher 😉 ). We both love sweet potatoes, and who doesn’t love nachos!

  11. I love it that you used roasted sweet potatoes and cauliflower as the nacho base! Why haven’t I thought of that before?! Looks soooooooo good.