Socca Flatbread with Jalapeño Nacho Queso Sauce - Rio Luna

Ingredients

• 1 socca flatbread
• 1 batch of black bean dip
• 1 batch of queso cheese
• 1 large sweet potato, peeled and spiralized on thinnest noodle setting of a spiralizer
• 1/2 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 3 green onions, diced
• Fresh cilantro, chopped
• 1/2 avocado, diced (or guacamole)
• 1/4 cup fresh grape or cherry tomatoes, sliced (or salsa)
• ¼ cup roasted red peppers (from a jar), diced
• 12 Rio Luna Organic Nacho Sliced Jalapeño Peppers, drained