This was delicious and full of flavor, but I did make a few changes. Instead of shallot, I used a clove of garlic, 1 teaspoon each of paprika, salt, chili powder, garlic powder, onion powder, ½ cup cilantro, 1 tablespoon canola oil and added 1 cup avocado. I also didn't bother with the ½ cup Greek yogurt. I added the beans lil more than recipe which is 1 17 oz can of black beans, rinsed (or 2 cups of pre-cooked beans) 1½ cup sharp cheddar cheese, shredded added lil more than the recipe, I'm afraid is wrong but that's ok. The recipe is added more half because I make this for my entire family but the added should be careful. This was so easy to make--a definite keeper!
I too used the spring onion instead of shallot. My husband loved it. Wish I had the tequila. Would be nice kick. I like the bell peppers in most of the gazpachos so this was good. Best to make ahead and get it good and chilled before serving.
This was great! I served it with corn chips because I couldn't imagine eating a full serving without anything to compliment it. It did have a nice flavor and I will make it again.
Get the recipe here >> SWEET POTATO NACHOS WITH AVOCADO CILANTRO CREAM (GLUTEN-FREE) @ amindfullmom.com
===============================================================
0 Response to "SWEET POTATO NACHOS WITH AVOCADO CILANTRO CREAM (GLUTEN-FREE)"
Post a Comment