Bean And Sweet Potato Nachos

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb sweet potato, peeled and diced
• 3 tablespoons olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 medium onion, sliced thinly
• 2 garlic cloves, crushed
• 1 small red chili, de-seeded and finely chopped
• 1 teaspoon paprika
• 400 g tinned chopped tomatoes
• 1/2 medium red pepper, diced
• 1/2 medium green pepper, diced
• 280 g tinned red kidney beans, rinsed and drained
• 225 g tortilla chips (corn)
• 225 g cheddar cheese
• 2 tablespoons chopped coriander, leaf
• 1 medium avocado, peeled, stoned and sliced
• 125 ml sour cream
• 1 fresh tomato, peeled and chopped
• 3 drops hot pepper sauce
• 1 tablespoon lemon juice

Recipe

• 1 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.).
• 2 heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
• 3 cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
• 4 add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
• 5 stir in the beans.
• 6 divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
• 7 bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
• 8 serve sprinkled with coriander, with avocado and soured cream served separately.
• 9 note: i made a simple guacamole with the avocado.
• 10 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.
• 11 i beat some lemon juice into a cup of cream.(i used more than recipe states, i like sour cream!).
• 12 i then served these separately, they were delicious with the nachos!