Sometimes I pretend to be organized. Sometimes I plan out my weeks with checklists of things to do, what to make, what to read, exercise, accomplish, etc. Recently I’ve actually been putting them into a widget on my computer and literally checking them off, but this is a rather new phenomenon. It’s somewhat helpful, but honestly I don’t always care to check the list.
Othertimes, things just happen. I realize I need to go to the library, or to the store to grab XYZ essential ingredient, or a friend invites me on a bike ride/hike/run/lunch. It’s nice to have the flexibility and freedom to do what I want, when I want! There are times (like before vacations!) where I try to be extra productive, and put extra things on the list. Generally nothing gets done when I do that. It’s like a magical anti-productive action that results in less-than-normal productivity. Oops. Then, something like this comes along.
Sometimes, my favorite recipes are born out of sheer hunger come lunchtime at TKP headquarters (um, my house). I may have been putting off other things, or anticipating something I had planned, and then a recipe idea pops into my head! This recipe happens to be one of those times! I had sweet potatoes on hand, and was craving something Mexican-ish, as usual. I seriously can’t stop craving refried beans this summer! Really, I’m finding ways to include then in *every* meal.
These would be a perfect appetizer for a summer barbecue — they look cute, but are really quite easy to throw together. Just roast slices of sweet potato (which is admittedly a little time consuming, but takes zero effort), pile it with nacho-goodness, broil that cheese, and you’re good to go! I’ll admit to scarfing a bunch of these down in a very short period of time.
- 2 large sweet potatoes
- 1 can refried beans
- 1 jalapeño, diced
- 2 cups tortilla chips
- 1 cup shredded cheddar cheese
- 1 avocado
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- Preheat the oven to 400 F.
- Slice the sweet potatoes into 1/2″ rounds. Rinse under cold water and pat completely dry.
- Place on an unlined baking sheet, lightly salt, flip, salt again, and bake for 35 minutes or until tender. Flip halfway through.
- Let the sweet potatoes cool slightly before proceeding.
- Spread a thick layer of refried beans on each sweet potato round, followed by 1 tsp crushed tortilla chips and some of the diced jalapeño.
- Add some shredded cheese, whole chips, and more cheese. Broil for 3 minutes (until cheese is melted and bubbling).
- Serve topped with avocado, salsa, and cilantro.