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There are always a few people who comment that dry roasting the corn ruins their skillets, so if you are not using a really well-finished nonstick surface, you might want to find another way to roast your corn!
The cheese sauce will congeal as it sits, so it's best to use it right away after you whisk in the cheese or whisk in extra liquid as needed.
I liked the texture of the refried beans because they stuck to the chips a little better than regular black beans, but you could use either.
For the nachos
2 large sweet potatoes
1 tablespoon olive oil
1 teaspoon each chili powder and cumin
1 14-ounce can refried black beans (I like Amy's Organic brand)
1 cup frozen sweet corn
3 oz. multigrain tortilla chips (enough for a single layer)
chopped cilantro for topping
crumbled Cotija cheese for topping
For the cheese sauce:
½ teaspoon butter
1 large clove garlic, minced
1½ cups milk
2 tablespoons flour
¼ teaspoon salt - more to taste
½ cup shredded cheese of choice (I used Monterrey Jack)
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1st Keep
 katie.horgan.75
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