Bean And Sweet Potato Nachos Recipe

Name: Bean And Sweet Potato Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb sweet potato, peeled and diced, 3 tablespoons olive oil, 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, and more.

Yes, Bean And Sweet Potato Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Sweet Potato Nachos

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