Ingredients
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1
-
3
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2
-
2
-
1
-
2
-
1
-
1
-
400
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1/2
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-
-
-
-
Directions
Bean and Sweet Potato Nachos, 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. 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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Steps
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1
Done
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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.. |
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2
Done
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Heat the Remaining Oil Gently in a Pan and Add the Onion, Garlic, Chilli and Paprika. |
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3
Done
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Cover and Cook Until the Onion Is Soft, About 10 Minutes, Stirring Occasionally. |
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4
Done
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Add the Tomatoes With Their Juice, and the Peppers, and Simmer, Uncovered, For 5 Minutes. |
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5
Done
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Stir in the Beans. |
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6
Done
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Divide the Corn Chips Between Four Individual Ovenproof Dishes, Top With the Bean Mixture, Then the Sweet Potato, and Finish With the Cheese. |
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7
Done
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Bake For 10 Minutes Until the Nachos Are Well Heated Through, and the Cheese Has Melted. |
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8
Done
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Serve Sprinkled With Coriander, With Avocado and Soured Cream Served Separately. |
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9
Done
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Note: I Made a Simple Guacamole With the Avocado. |
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10
Done
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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. |
