Loaded Sweet Potato Beef Nachos
Looking for a healthier version of the cheesy classic? Enter sweet potato nachos. This is the perfect sharing dish that everyone will love, packed full of protein and fibre.
Time: 40 minutes
- Roasting tray
- chopping board
- mixing bowl
- wooden spoon
- 1 yellow onion finely diced
- 3 garlic cloves minced
- 400g Kidney beans or black beans drained
- 400g of tomato passata
- 1.5 tsp cumin
- 1.5 tsp paprika
- 1tsp chilli powder
- 1 tbsp of tomato puree
- Beef stock cube
- 1 square of dark chocolate (optional)
For the sweet potato chips:
- 3 large sweet potatoes, peeled
- 2tbsp of olive oil
- Salt and pepper
- Guacamole (see recipe) / mashed avocado
- One red chili thinly sliced
- Handful of coriander roughly chopped
- Core and rind cheesy cashew sauce
- Lime wedges
- Sliced spring onions
- To make the sweet potato chips, preheat the oven to 200C. Thinly slice the sweet potatoes using a sharp knife or or mandolin. Transfer to a large bowl and coat in olive oil and salt. Place the chips in a single layer on a baking tray and bake for 10 minutes each side until browned and crips. Transfer to a wire rack to cool so they don’t turn soggy.
- While the chips are roasting, prepare the beef. Heat a large glug of rapeseed oil over a medium heat. Add the onion and saute for 10 minutes until caramalised, adding more oil if necessary.
- Turn the heat up high and add in your mince. Cook for 4-5 minutes until browned, stirring regularly.
- Add in your garlic, passata, stock, tomato puree, spices and chocolate if using and season with salt and pepper. Mix together and leave to simmer on a low heat for at least 20 minutes. Just before serving, taste the chilli and season to preference.
- To assemble the nachos, layer the sweet potato nachos in a circle on a large serving dish. Add the beef chilli into the centre and top with guacamole, spring onions, fresh coriander and chillies. Serve with lime wedges.