Have you ever had a Mexican haystack? Layers of chips, covered in beans, rice, meat, cheese, more cheese, sour cream, guacamole, make a few tomatoes thrown in for good measure? They are very yummy, although very high in calories.
I set out to make some with some great flavors in mind. I started by peeling, cubing, and roasting a couple of sweet potatoes.
These took the place of my chips.
Then I topped it with all the good things! I used vegetarian chorizo (the only kind I like is the Trader Joe’s kind), some black beans, a little sprinkle of cheese, diced onions and cilantro, and a great low calorie sauce!
And let me tell you these were amazing. I ate them everyday for a week and never tired of it.
- 2-3 sweet potatoes
- extra virgin olive oil
- ½ teaspoon of cumin
- ½ teaspoon of chili powder
- vegetarian chorizo, heated
- canned black beans, rinsed and drained and heated
- shredded cheese
- chopped onion and cilantro
- ½ cup fat free greek yogurt
- 1 chipotle in adobo sauce, diced fine
- Preheat oven to 400 degrees. Peel and dice the sweet potatoes. Place on baking sheet and sprinkle with oil, cumin, chili powder, and some salt. Roast until tender, about 30 minutes.
- In a bowl, mix together the yogurt and chipotle.
- On your serving plate place some sweet potatoes, then top with black beans, chorizo, shredded cheese, onion, cilantro, and some sauce.