Slices of roasted sweet potato layered with fragrant spiced beans and melted cheese, topped with tangy guacamole, fresh coriander and zesty wedges of lime. Jump to recipe
There is nothing quite like a night with friends and a big bowl of nachos. Warm, crunchy, cheesy and loaded with beans, nachos are one delicious snack. However, I’ve come to learn that making nachos just for myself isn’t a particularly wise decision. It always seems like a good idea at the time, but it’s inevitable that by the end of the evening I’m only filled with regret and half a packet of corn chips. But then, give it few days and I’ll discover that I still have all the ingredients and I will make them all over again. It’s the vicious cycle of the nacho loving life!
A few winters back, I decided that enough was enough and there would be no solo nacho nights anymore. So, instead, I came up with an alternative way to get my nacho fix. Let me draw your attention to Sweet Potato Nachos. In my opinion, just as good, if not better than regular corn chip nachos.
Although you don’t get the same crispy texture as you do with corn chips, the roasted sweet potato’s consistency and flavour goes perfectly with all nacho toppings! Thinly sliced and then roasted, the sweet potato is soft and chewy with the occasional crunchy edge. Its nutty and creamy flavour goes especially well with the spicy beans and tangy guacamole. You still get those delicious classic nacho flavours, but without the post-consumption guilt.
To me, nachos are not nachos if they aren’t loaded with spicy beans. This tomato-based mixture combines a range of delicious, fragrant spices including cumin, cayenne and paprika. It also has a touch of dried oregano; this gives the beans a nice aromatic, bitter note. Lastly, I like to add in chopped coriander root, I find that its delicate flavour really helps to harmonise the strong flavours of the spices.
Notes:
- If your spice tolerance is fairly low, I recommend halving the amount of cayenne pepper and paprika in the bean mixture.
- Each component of the nachos can be made in advance. This makes it a great easy and nutritious meal for a busy week ahead. I especially enjoy making this during winter as the sweet potato and beans really warm me up after a big day out.
- 2 large sweet potatoes, cut into 1cm slices
- 1 tbs olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 red capsicum, diced
- 2 tsp ground cumin
- 1 tsp ground coriander, fennel seeds, cayenne pepper and paprika
- 1 tsp dried oregano
- 400g can of kidney beans, drained and rinsed
- 400g can of diced tomatoes
- 100ml water
- ½ bunch of coriander stem and root, rinsed and diced
- 1 tsp sea salt
- 1 cup of grated cheese
- ½ red onion, diced
- ½ tomato, diced
- 1 avocado, half mashed and half diced
- ½ coriander leaves, chopped
- ½ lime, juiced
- coriander leaves and lime wedges to serve
- Begin by preheating the oven to 180°C and lining two large baking trays.
- Place the sliced sweet potato on the prepared trays and drizzle with olive oil and season with salt and pepper. Bake or 40 minutes, turning each slice after 20 minutes.
- Whilst the potato is cooking, place the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and capsicum and cook for 5 minutes or until soft.
- Add the ground coriander, fennel seeds, cayenne pepper, paprika and cumin. Fry for 1 minute, or until fragrant.
- Add the oregano, beans, canned tomato, water, coriander root and salt. Bring to the boil and then simmer for 30 minutes.
- To make the guacamole, combine the avocado, red onion, lime juice, tomato and coriander and season with salt and pepper.
- Begin by placing a little more than half of the sweet potato slices in a large baking dish lined with baking paper. Top with half the bean mixture and half of the grated cheese. Repeat with the remaining sweet potato, beans and cheese. Bake for 15 minutes at 180°C.
- To serve, top the sweet potato nachos with guacamole, fresh coriander leaves and wedges of lime.