Loaded Sweet Potato Nachos - Simple Seasonal

Ingredients

• 1 C sweet potato, diced small
• 2 tsp olive oil
• 1 C tomatoes, diced and seeded (In May, before tomato season has started, I have found that the campari tomatoes available at the grocery store work well in this recipe.)
• 3/4 C canned black beans, drained and rinsed
• 3/4 C frozen sweet corn
• 1/3 C red onion, chopped small
• 1 4 oz can diced green chilis
• 1 Tbsp hot Mexican chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dry garlic
• 1/2 tsp Himalayan salt
• 2 tsp apple cider vinegar
• 2/3 C yellow onion, diced
• 1 tsp olive oil
• 1 Tbsp arrowroot flour
• 1 1/2 C 2% milk
• 1 C monterey jack cheese, shredded
• 1 C mild cheddar, shredded (To save time I purchased a bag of organic pre-shredded cheese that was a combination of monterey jack and mild cheddar.)
• 1 4 oz can diced green chilis (that makes 2 cans total)
• 1/8 tsp paprika
• 1/4 tsp sea salt
• 1 bag of blue corn tortilla chips (about 15 chips per person)
• 1 C crumbled queso fresco for topping
• 1/2 C fresh cilantro for topping