Bean And Sweet Potato Nachos Recipe

Ingredients for Bean And Sweet Potato Nachos

• 1 large sweet potato, peeled and cubed
• Olive Oil
• Cumin Seeds
• 1 tsp coriander seeds
• 1 medium onion, chopped
• Garlic Cloves
• Chili
• ½ tsp paprika
• Chopped Tomatoes
• Red Pepper
• Green Pepper
• Red Kidney Beans
• Tortilla Chips
• Cheddar Cheese
• Fresh coriander, for garnish
• 1 ripe avocado, for guacamole (recipe not included in this JSON)
• Sour Cream
• Fresh Tomato
• Hot Pepper Sauce
• Lemon Juice

How to Make Bean And Sweet Potato Nachos

1. Preheat oven to 180°C (350°F/Gas Mark 4).
2. 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.
3. 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.
4. 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.
5. Stir in 1 (28 ounce) can crushed tomatoes, 1 green bell pepper (chopped), and simmer uncovered for 5 minutes.
6. Add 1 (15 ounce) can of kidney beans (drained and rinsed).
7. Divide 1 bag of corn tortilla chips among four oven-safe dishes.
8. Top with the bean mixture, then the roasted sweet potatoes, and finally, 1 cup shredded cheddar cheese (or your favorite cheese).
9. Bake for 10 minutes, until heated through and cheese is melted.
10. Serve immediately, garnished with fresh coriander. Serve with spicy avocado guacamole and whipped sour cream (recipes below).