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Nachos w/ Sweet Potato, Spinach, Quinoa, & Avocado Dip

Nachos w/ Sweet Potato, Spinach, Quinoa, & Avocado Dip

These Quinoa Nachos consist of blue corn chips, cheddar cheese, avocado dip, and quinoa with spinach, garlic, tamari, rice vinegar, and a dash of cumin, coriander, cloves, smoked paprika, ginger, salt, and pepper.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine American, Japanese, Latin American
Servings 2 servings

Equipment

  • Sheet Pan
  • Oven

Ingredients
  

Sweet Potato Quinoa

  • 1 sweet potato diced
  • 3/4 c. spinach chopped
  • 3 cloves garlic minced
  • 1 c. white quinoa
  • 3 c. water
  • 1/4 c. tamari or soy sauce of choice
  • 1/4 c. rice vinegar
  • dash salt
  • dash pepper
  • dash cumin
  • dash coriander
  • dash cloves
  • dash smoked paprika
  • dash ginger

Avocado Dip

  • 6 avocados
  • 6 cloves garlic
  • 6 limes juiced
  • 1 ½ c. Greek yogurt
  • 2 c. walnuts
  • 1/4 c. olive oil
  • dash salt
  • dash pepper

Nachos

  • 1/4 c. black beans
  • 1/4 c. sweet potato quinoa
  • ~2 handfuls tortilla chips
  • 1/2 c. cheddar cheese grated
  • 1/4 c. spinach dip
  • dash salt
  • dash pepper

Instructions
 

Prepare Ingredients

  • Cook Quinoa w/ Sweet Potatoes, Spinach, & Garlic. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
  • I also topped this with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Nachos

  • Preheat oven to 350 degrees Fahrenheit.
  • Meanwhile, lay out tortilla chips across a baking sheet.
    Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!
    Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
  • Spread toppings evenly across the tortilla chips.
    This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
  • Sprinkle with cheese.
  • Bake for 15 minutes, or until the cheese melts and the chips begin to toast.

Serve

  • Once the nachos are done cooking, remove from the oven and top with avocado dip, hot sauce, and a dash of salt and pepper.
  • Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!

Tips, Tricks, & Notes