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Bean And Sweet Potato Nachos

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Ingredients

Adjust Servings:

	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

Nutritional information

962.8

Calories

501 g

Calories From Fat

55.7 g

Total Fat

19.1 g

Saturated Fat

72.8 mg

Cholesterol

694.7 mg

Sodium

92.7 g

Carbs

18.3 g

Dietary Fiber

12.9 g

Sugars

30 g

Protein

579g

Serving Size

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Bean And Sweet Potato Nachos

Name: Bean And Sweet Potato Nachos
Prep time: 20 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 3; : 2; : 2; : 1; : 2; : 1; : 1; : 400; : 1/2; : 1/2; : 280; : 225; : 225; : 2

Features:

Cuisine:

American

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!

105 min
Serves 4
Easy

Ingredients

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

1 Done	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 Done	Heat the Remaining Oil Gently in a Pan and Add the Onion, Garlic, Chilli and Paprika.
3 Done	Cover and Cook Until the Onion Is Soft, About 10 Minutes, Stirring Occasionally.
4 Done	Add the Tomatoes With Their Juice, and the Peppers, and Simmer, Uncovered, For 5 Minutes.
5 Done	Stir in the Beans.
6 Done	Divide the Corn Chips Between Four Individual Ovenproof Dishes, Top With the Bean Mixture, Then the Sweet Potato, and Finish With the Cheese.
7 Done	Bake For 10 Minutes Until the Nachos Are Well Heated Through, and the Cheese Has Melted.
8 Done	Serve Sprinkled With Coriander, With Avocado and Soured Cream Served Separately.
9 Done	Note: I Made a Simple Guacamole With the Avocado.
10 Done	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 Done	I Beat Some Lemon Juice Into a Cup of Cream.(used More Than Recipe States, I Like Sour Cream!).
12 Done	I Then Served These Separately, They Were Delicious With the Nachos!