Bean and Sweet Potato Nachos

READY IN: 1hr 25mins




  • 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.).
  • Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
  • Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
  • Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
  • Stir in the beans.
  • Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
  • Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
  • Serve sprinkled with coriander, with avocado and soured cream served separately.
  • NOTE: I made a simple guacamole with the avocado.
  • 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.
  • I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
  • I then served these separately, they were delicious with the nachos!