Who doesn’t love a good hearty mexican meal? There’s something about the combination of spices, chilli, black beans and good old guac that has my mouth watering at the mere thought. So when friends came over for dinner I launched the idea to make nachos, which was heartily received. Once we finished up in the kitchen, we were rewarded with the flavour punch of the best nachos we had ever eaten (both soft and crunchy, creamy and zesty)!
We really just made this recipe up on the whim and damn it was good. It was super hearty too; we were quite surprised to end up with leftovers despite piling it onto our plates.
- 1 large sweet potato, peeled and chopped
- 1 can tinned tomatoes
- 1 can black beans
- 1 can corn
- 3 cloves garlic
- 1 red onion
- Nutritional yeast
- Organic corn chips
- 1 avocao
- 1/2 fresh tomato, diced
- 2 small limes
- 1 tsp coconut oil
- Bring a pot of water to the boil, then add the sweet potato. Cook for 10 minutes or until soft.
- Drain the water and mash the sweet potato.
- Fry the garlic and onions in the coconut oil, then add the diced tomatoes, black beans, spices and nutritional yeast. Reduce to a simmer.
- Once bean mixture has been thoroughly warmed, pour into the pot containing the mashed sweet potato and mix together thoroughly.
- Peel, pit and dice the avocado. Add the avocado, fresh tomato and limes to a blender and pulse until has reached a creamy consistency (be careful not to over pulse, it tastes best when it is still somewhat chunky!).
- Serve your nachos by layering a plate with corn chips (or alternatively, grill some cut-up oil-free tortillas or baked potatoes cut into chips) and topping with a load of bean mixture, a decent dollop of guacamole and a sprinkle of corn.