To make these Tex-Mex-inspired Sweet Potato Totcho Nachos, all you'll need is some frozen sweet potato tots, black beans, corn, jalapeños, spices, and Queso Oaxaca – also known as Quesadilla Cheese. They're gooey, hearty, and a fun weeknight dinner.
Sweet Potato Totcho Nachos
2 (20-oz.) bags frozen sweet potato tater tots
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can corn, drained
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon sugar
½ teaspoon garlic powder
1 tablespoon sliced fresh jalapeños
4 cups Queso Oaxaca, shredded
2 tablespoons fresh cilantro
Preheat oven according to package directions. Spray a large jelly-roll pan with cooking spray.
Pour tater tots into pan and bake according to package directions. While the tots are baking, combine black beans, corn, salt, chili powder, sugar, garlic powder, and jalapeños.
Once the tots are done baking, remove from the oven. Top with corn, bean mixture, and cheese. Bake at 425˚F for about 5 minutes, or until cheese is melted. Top with cilantro and serve immediately.