Beet and Taro Chip Nachos With Guacamole and Pico de Gallo
What You'll Need
1 taro root
3 golden beets
1 15-oz can of black beans
2 vine tomatoes
½ sweet onion, diced
1 jalapeño, diced
¼ cup cilantro, chopped
Sea salt (optional)
How to Make It
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!
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