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–+ servings
Kate Ramos

Loaded Sweet Potato Breakfast Nachos with Margarita Salsa Recipe

Roasted, spiced sweet potatoes topped with chorizo, black beans, aged cheddar, and fried eggs. Served with queso fresco, sour cream, and margarita salsa. The sweet potatoes are roasted with taco seasoning. You can either use store-bought, I like this brand, or make your own, I like this recipe from Closet Cooking.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 -6 Servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 738
Ingredients Method Nutrition

Ingredients
  

For the Margarita Salsa:
  • 1 ripe mango pitted and diced (about 1 cup)
  • 1 cup cherry tomatoes diced
  • 3 scallions thinly sliced
  • 1/4 cup chopped cilantro
  • 1 jalapeno stemmed and diced, seeds removed if you'd like it less spicy
  • 1 lime juiced
  • 2 tablespoons tequila
  • 1 teaspoon kosher salt
For the Nachos:
  • 4 large sweet potatoes peeled and cut into wedges
  • 1 tablespoon taco seasoning store-bought or homemade
  • 2 tablespoons oil divided
  • 9 ounces Mexican-style pork chorizo
  • 1 15oz can black beans, drained but not rinsed
  • 2 cups grated aged white cheddar
  • 4-6 large eggs
For Garnish:
  • Sliced jalapeños
  • queso fresco
  • sour cream
  • cilantro leaves

Method
 

For the Salsa:
  1. Combine all ingredients in a medium bowl. Taste and add more salt or lime juice as needed.
For the Nachos:
  1. Heat oven to 450°F and arrange rack in the upper third. Lay sweet potatoes on a large baking sheet. Sprinkle with taco seasoning and 1 tablespoon of oil. If your seasoning doesn't contain salt add a teaspoon of kosher salt too. Toss sweet potatoes in the oil and spices then lay in a single layer on the baking sheet.
  2. Roast until golden on the edges and a knife easily slides through, about 10-15 minutes. Don't overcook or they'll be too mushy.
  3. While sweet potatoes are cooking, place chorizo in a medium frying pan and cook over medium heat until browned and cooked through, about 10 minutes.
  4. Remove sweet potatoes from the oven and heat broiler to high. Top potatoes with chorizo, beans, and cheddar cheese. Place under the broiler until cheese is bubbly and browned, about 3-4 minutes.
  5. Meanwhile, heat remaining tablespoon of oil in a large nonstick frying pan over medium heat. Fry eggs to desired doneness.
  6. Remove nachos from the broiler and either place eggs on top or place each egg on an individual plate with some nachos. Top with garnishes and salsa and serve.

Nutrition

Serving: 1gCalories: 738kcalCarbohydrates: 46gProtein: 36gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 279mgSodium: 1376mgFiber: 8gSugar: 18g

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