1 Table spoon of olive oil
2 large sweet potatoes
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 red onion
1 red pepper
1 yellow pepper
3 cloves of garlic
1 bunch of fresh coriander
1 fresh red chilli
1 fresh green chilli
1 x 400 g tins of chickpeas,
1 x 400 g tin of cannellini beans, or any type of bean you like
2 x 400 g tins of plum tomatoes
Remaining Nacho Ingredients:
Guacamole or Sliced Avocado
1. Preheat the oven to 180˚C
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 25-30 minutes, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely chop the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, heat 2 tablespoons of oil in a large pan over a medium-high heat, add the onion, peppers and garlic, and cook for 5 minutes.
7. Add the coriander stalks, chilli and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally.
8. Drain and add the beans. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Spread a layer of nachos in an oven dish
12. Next add the Salsa over the nachos
13. Add the grated cheese over the salsa
14. Put the Nachos in the oven for approx 10 mins until the cheese is melted.
15. Serve the Nachos with sour cream, guacamole and the veggie chilli on top
16. Sprinkle with remaining coriander