Name: Beet and Taro Chip Nachos With Guacamole and Pico de Gallo
Ingredients: 1 taro root; 3 golden beets; 1 15-oz can of black beans; 2 vine tomatoes; 1 avocado; ½ sweet onion, diced; 1 jalapeño, diced; 1 lime; ¼ cup cilantro, chopped; Sea salt (optional); Pepper (optional)

By Marley Ficalora

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Marley Ficalora gets creative in his Produce Section Challenge with Golden Beet & Taro Chip Nachos loaded with black beans, fresh pico de gallo and guacamole.

Yield: 2 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 taro root
3 golden beets
1 15-oz can of black beans
2 vine tomatoes
1 avocado
½ sweet onion, diced
1 jalapeño, diced
1 lime
¼ cup cilantro, chopped
Sea salt (optional)
Pepper (optional)

Instructions

1. Start by peeling the taro root and golden beets. Then slice them into thin chips and add them to a baking tray lined with parchment paper. Add some salt to the chips and bake at 450 degrees F for 45 minutes or until the chips become crispy.
2. Next add a can of black beans to a pot with salt and pepper. Cook on low heat and stir to make sure it doesn’t stick to the bottom.
3. For the guacamole, peel and slice your avocado. Add the avocado to a bowl with a ¼ of the diced sweet onion, ½ of the diced jalapeño and an ⅛ cup chopped cilantro. Then squeeze half of a lime into the bowl along with a pinch of sea salt. Lastly, mix everything with a fork.
4. For the pico de gallo, dice your vine tomatoes and add them to a bowl with ¼ of the diced sweet onion, ½ of the diced jalapeño and an ⅛ cup chopped cilantro. Then squeeze half of a lime into the bowl along with a pinch of sea salt. Lastly, use a fork to mix everything together.
5. Place your taro and beet chips on a plate and top them with your warm black beans a scoop of guacamole and a scoop of pico de gallo. Garnish with a little fresh cilantro and enjoy!