Bean and Sweet Potato Nachos

Karen Elizabeth's Note:

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!

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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

Optional

If you make guacamole you will need

• 1 fresh tomato, peeled and chopped
• 3 drops hot pepper sauce
• 1 tablespoon lemon juice

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!

Reviews

[Starrynews]

This is ridiculous. Ridiculously GOOD, that is! Just loved the spicy chili (kept some seeds) with the sweet potatoes and all the flavor from the cumin and coriander. This was gone in a flash! Thanks for sharing!

[katew]

5 stars, even more !! I have made this to take to a Cup Day thing tomorrow and I cannot stop tasting it. I used leftover mashed sweet potato adding the cumin and coriander to it and used 1 great big green pepper as I had no red. Mine is mixed all together and will not be served in the layers but will still have the cheese on top and fresh coriander from the garden. I can't thank you enough Karen for this !!

[Debbwl]

These are wonderful. Made using baked corn chips, fat free cheddar cheese, skipped the sour cream and used chopped avocado in place of guacamole. The cumin and coriander is great on the sweet potato, which is great with the chips and cheese. Thanks so much for the post.