Loaded Sweet Potato Nachos with TABASCO Queso

Ingredients

• 2 sweet potatoes (peeled and sliced into rounds)
• 1 tablespoon avocado oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 teaspoon TABASCO® Sauce
• 2 Tablespoons butter
• 2 Tablespoons all purpose flour
• 1 cup milk
• 1.5 cups sharp white cheddar cheese
• 1 teaspoon TABASCO® Sauce
• 1/3 cup black beans
• 1/2 large avocado (diced)
• 1/4 cup grape or cherry tomatoes (halved)
• 1 Tablespoon green onions (sliced)
• fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. 1

   Preheat your grill to High (450 degrees F) for direct grilling.

2. 2

   Drizzle the sweet potato rounds with the avocado oil and 1 teaspoon of TABASCO® sauce. Combine the ingredients for the sweet potato seasoning and sprinkle it all over the sliced sweet potatoes.

3. 3

   Grill the sweet potato rounds for 3-4 minutes per side until tender-crisp with a little char on each chip. Remove from the grill and set aside.

4. 4

   Preheat a medium skillet over medium heat. Melt the butter and stir in the flour until no lumps remain. Pour in the milk while whisking and bring to a simmer. Set the temperature to low and stir in the cheddar cheese. Once it is all melted, swirl in the TABASCO® Sauce.

5. 5

   Drizzle the TABASCO® spiked queso sauce over the grilled sweet potato chips and top with all of your desired toppings. Serve warm!