Bean And Sweet Potato Nachos Recipe

Name: Bean And Sweet Potato Nachos
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 large sweet potato; 3 tbsp olive oil; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 medium onion; 2 cloves garlic; 1 small-medium green chili; ½ tsp paprika; 1 (28 ounce) can crushed tomatoes; 0 red pepper; 1 green bell pepper; 1 (15 ounce) can kidney beans; 1 bag corn tortilla chips; 1 cup shredded cheddar cheese; fresh coriander, for garnish; avocado, for guacamole (recipe not provided); sour cream, for serving (recipe not provided); 0 fresh tomato; 0 hot pepper sauce; 0 lemon juice

Elevate your nacho game with this vibrant vegetarian twist! Inspired by Linda McCartney's recipes, these nachos boast a flavorful tomato-bean sauce and perfectly spiced sweet potatoes. Customize them to your liking – skip the sweet potatoes for a quicker weeknight meal, or add a kick with our spicy avocado guacamole (recipe included!). This recipe is a guaranteed crowd-pleaser, perfect for a casual gathering or a satisfying weeknight dinner.

Prep Time 20 mins

Cook Time 85 mins

Calories 962.8 kcal

Protein 60g

Rating 5.0 (9 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean And Sweet Potato Nachos

1 large sweet potato
3 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 medium onion
2 cloves garlic
1 small-medium green chili
½ tsp paprika
1 (28 ounce) can crushed tomatoes
0 red pepper
1 green bell pepper
1 (15 ounce) can kidney beans
1 bag corn tortilla chips
1 cup shredded cheddar cheese
fresh coriander, for garnish
avocado, for guacamole (recipe not provided)
sour cream, for serving (recipe not provided)
0 fresh tomato
0 hot pepper sauce
0 lemon juice

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How to Make Bean And Sweet Potato Nachos

Preheat oven to 180°C (350°F/Gas Mark 4).
Peel and cube 1 large sweet potato. Toss with 2 tbsp olive oil, 1 tsp cumin seeds, and 1 tsp coriander seeds. Spread on a baking sheet and roast for 50-60 minutes, or until tender.
While sweet potatoes roast, heat 1 tbsp olive oil in a pan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
Add 1 small-medium green chili, finely chopped (or more, to taste), and ½ tsp paprika. Cook for 10 minutes, or until onion is softened, stirring occasionally.
Stir in 1 (28 ounce) can crushed tomatoes, 1 green bell pepper (chopped), and simmer uncovered for 5 minutes.
Add 1 (15 ounce) can of kidney beans (drained and rinsed).
Divide 1 bag of corn tortilla chips among four oven-safe dishes.
Top with the bean mixture, then the roasted sweet potatoes, and finally, 1 cup shredded cheddar cheese (or your favorite cheese).
Bake for 10 minutes, until heated through and cheese is melted.
Serve immediately, garnished with fresh coriander. Serve with spicy avocado guacamole and whipped sour cream (recipes below).

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

51g

Fat

95g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Lunch Main Dish Snacks Beans Vegetables Mexican Easy Vegetarian Dietary Tomatoes 4 Hours Or Less