Bean and Sweet Potato Nachos

5.0(9)

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!

by Karen Elizabeth·published 2009-04-30

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Lunch/Snacks

Servings

4 serving(s)

Total time

1h 25m

prep 1h

Calories / serving

963 kcal

Ingredients (20)

serves

1 lb sweet potato, peeled and dicedsweet-potato
3 tablespoons olive oilolive-oil
2 teaspoons cumin seedscumin
2 teaspoons coriander seedscoriander
1 medium onion, sliced thinlyonion
2 garlic cloves, crushedgarlic
1 small red chili, de-seeded and finely chopped
1 teaspoon paprikapaprika
400 g tinned chopped tomatoestomato
1/2 medium red pepper, dicedbell-pepper
1/2 medium green pepper, dicedbell-pepper
280 g tinned red kidney beans, rinsed and drained
225 g tortilla chips (corn)
225 g cheddar cheesecheddar
2 tablespoons chopped coriander, leafcoriander
1 medium avocado, peeled, stoned and slicedavocado
125 ml sour creamsour-cream
1 fresh tomato, peeled and choppedtomato
3 drops hot pepper saucepepper
1 tablespoon lemon juicelemon-juice

Instructions (12 steps)

01In 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.).
02Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
03Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
04Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
05Stir in the beans.
06Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
07Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
08Serve sprinkled with coriander, with avocado and soured cream served separately.
09NOTE: I made a simple guacamole with the avocado.
10I 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.
11I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
12I then served these separately, they were delicious with the nachos!

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