Sweet Potato Nachos
Serves 6
Quick Dinners
Crowd Pleasers
Brunch
Vegetarian
Salads & Sides
Gluten Free
A hearty and nutritious spin on traditional nachos … great as a main for the fam’ or as a side for a crowd!
Prep time – 20 minutes
Cook time – 40 minutes
Ingredients
- 2 kg sweet potato, cut into chips, no need to peel
- ½ teaspoon salt
- 3 tablespoons olive oil
- 2 cups tasty or mozzarella cheese, grated
Nacho Sauce Ingredients
- 1 tablespoon olive oil
- 1 medium onion, peeled & diced
- 2 x 400 g tins tomato
- 1 x 400g tin black beans, drained
- 1 x 400g kidney beans, drained
- 1 x 400g tin butter beans or chickpeas, drained
- 2 teaspoons beef stock powder
- 2 teaspoons ground cumin powder
Cooking Steps
1
Preheat the oven to 200°c (390°f). Evenly spread uncooked sweet potato chips on a large, flat baking tray. Toss with oil and salt and bake for 40 – 45 minutes.
2
To make Nacho Sauce
Heat oil in a large frying pan, add diced onion and lightly sauté. Next add cumin, stir and sauté for a further minute to release the flavour of the cumin.
3
Add tinned tomatoes and bring to a boil, stirring regularly. Finally add beef stock powder, black beans, kidney beans and corn kernels
4
Reduce heat and simmer for about 10 minutes, stirring occasionally. Set nacho sauce aside (off the heat) until sweet potato chips are softened and slightly golden.
5
When chips are cooked, remove from the oven, pour sauce over the chips and finish with an even layer of cheese.
6
Place nachos in the oven and bake for a further 15 – 20 minutes or until the cheese has melted and is golden and bubbly.
Serve with a generous dollop of Greek yoghurt, homemade guacamole and salad leaves, such as rocket.
*Serves 6 as a main with salad (see below) or 10 as a side