Betcha didn’t think I’d have a recipe for you today, did ya?
I’m as surprised as anyone. But I’m also happy to be back in the kitchen so I can share some more healthy recipes with you.
I love the holidays, and I definitely feel recharged after taking a nice long vacation and spending time with family. Buuut I have to say I’m also glad to be getting back to my normal routine, a.k.a. not eating my weight in cookies every day of the week. I love eating cookies! But after a while, my body begs for a break.
And if that break comes in the form of chips and salsa? I’ll take it.
I guess it’s time to transition from holiday food right to football food. Because I hear the BCS championship game is tonight or something? All I know is that Nate will have to DVR it while I watch The Bachelor premier. Hah! I vaguely remember this same conflict last year. I am in a Bachelor fantasy league and he is involved in no such thing for college football, so we’ll see who wins control of the remote. I’ll keep you posted.
Also, as much as he hates to admit it, I’m pretty sure Nate loves The Bachelor. Especially because it’s Juan Pablo this season. Shhh, don’t tell him I told you that.
Anyway, let’s get back to the food. Do you like the cute little leaning tower of tortilla chips I made?
Me too :)
Whether you choose to make this salsa in preparation for football or trashy reality TV, I highly recommend you do it! Especially if you are bringing it to a party, because people are impressed by homemade salsa. There is just a certain wow factor to making something from scratch that most people thought grew in jars, you know? And do you have to tell them how easy it is? No, you can just let them be impressed.
All we’re doing here is roasting little cubes of sweet potato, then mixing them with other yummy salsa fixin’s like fire-roasted tomatoes and black beans. My all-time favorite recipe phrase is included: “Add all remaining ingredients.” Score. You know it’s going to be easy.
The key to this salsa is the chipotle-honey combination! Those two flavors together seriously can’t be beat. The sweetness of the honey balances out the kick of chipotle, so it’s not too spicy to serve to a crowd. Although you could certainly double the chipotle if that’s your thing! I could get behind that.
I will also just throw it out there that I think chips and this salsa together make a balanced meal. And I’m totally not just saying that because it’s what I had for lunch today, you know. Veggies! Beans! Grains! Is corn a grain? Just googled it and I’m relatively sure. Sweet. This salsa is totally a meal.
Happy Monday and enjoy!
- 1 medium sweet potato (about 1/2 lb), peeled and diced small (about 1/3-inch pieces)
- 1/2 Tbsp olive oil
- sprinkle of salt and pepper
- 1 14-oz can fire-roasted tomatoes (unseasoned)*
- 1 14-oz can black beans
- 1 Tbsp honey
- 2-3 chipotle peppers (from a can of chipotles in adobo sauce), finely chopped
- 1/2 red onion, diced small
- 1/2 bunch cilantro, chopped (heaping 1/2 cup)
- juice of 1 lime
- Preheat oven to 425. On a baking sheet, toss sweet potato with olive oil, salt and pepper. Spread in an even layer and roast until starting to brown (about 15-20 minutes), stirring once halfway through. Remove from oven and scoop into a medium-size bowl.
- Add all remaining ingredients and stir to combine. Taste and add additional lime juice or chipotles if necessary.
- Serve with tortilla chips. Enjoy!