Ingredients

The following ingredients have 4 Servings
  • 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)
  • 8 tomatillos
  • 1 jalapeño
  • 2 cloves garlic
  • 1 ounce can Old El Paso Chopped Green Chilies (4)
  • 1/2 cup fresh cilantro
  • juice of 1 lime
  • 1-2 teaspoons salt (depending on your taste)

Instruction

  • 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!