A good twist on traditional nachos, these come from Linda McCartneys World Of Vegetarian Cooking. In fact, I did not make the sweet potato part, but I did make the rest of the recipe, and really loved the tomato/bean sauce. Omitting the sweet potatoes decreases cooking time by approx 60 minutes. I used only one whole green pepper, since I had no red pepper. I also made a spicy avocado guacamole, (see notes at end of recipe), and whipped some sour cream to accompany this, we loved it. Hope you enjoy them too!
- 1 lb sweet potato, peeled and diced
- 3 tablespoons olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 medium onion, sliced thinly
- 2 garlic cloves, crushed
- 1 small red chili, de-seeded and finely chopped
- 1 teaspoon paprika
- 400 g tinned chopped tomatoes
- 1⁄2 medium red pepper, diced
- 1⁄2 medium green pepper, diced
- 280 g tinned red kidney beans, rinsed and drained
- 225 g tortilla chips (corn)
- 225 g cheddar cheese
- 2 tablespoons chopped coriander, leaf
- 1 medium avocado, peeled, stoned and sliced
- 125 ml sour cream
If you make guacamole you will need
- 1 fresh tomato, peeled and chopped
- 3 drops hot pepper sauce
- 1 tablespoon lemon juice
- In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.).
- Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
- Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
- Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
- Stir in the beans.
- Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
- Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
- Serve sprinkled with coriander, with avocado and soured cream served separately.
- NOTE: I made a simple guacamole with the avocado.
- I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper.
- I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
- I then served these separately, they were delicious with the nachos!