Bean and Sweet Potato Nachos

Total Time
1hr 25mins
Prep
1 hr
Cook
25 mins

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!

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Ingredients

Nutrition

Directions

  1. 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.).
  2. Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
  3. Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
  4. Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
  5. Stir in the beans.
  6. Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
  7. Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
  8. Serve sprinkled with coriander, with avocado and soured cream served separately.
  9. NOTE: I made a simple guacamole with the avocado.
  10. 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.
  11. I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
  12. I then served these separately, they were delicious with the nachos!