Ingredients
- Salsa
- 1 cup sweet potato, diced small
- 2 teaspoons olive oil
- 1 cup tomatoes, diced and seeded
- 3/4 canned black beans, drained and rinsed
- 3/4 cup frozen sweet corn
- 1/3 cup red onion, chopped small
- 4 ounces canned diced green chilis
- 1 tablespoon hot Mexican chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dry garlic
- 1/2 teaspoon Himalayan salt
- 2 teaspoons apple cider vinegar
- Cheese Sauce and Toppings
- 2/3 cup yellow onion, diced
- 1 teaspoon olive oil
- 1 tablespoon arrowroot flour
- 1 1/2 cups 2% milk
- 1 cup monterey jack cheese, shredded
- 1 cup mild cheddar, shredded
- 4 ounces canned diced green chilis
- 1/8 teaspoon paprika
- 1/4 teaspoon sea salt
- 1 bag of blue corn tortilla chips (about 15 chips per person)
- 1 cup crumbled queso fresco for topping
- 1/2 fresh cilantro for topping
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