Sweet Potato and Three Bean Nachos

I really can’t remember when I first discovered nachos. It was probably at a restaurant I worked at that had them on the menu. I know I didn’t have them growing up, and I was certainly into adulthood before I’d tasted them. Whenever it was, I’ve gone back for more many times since. As a vegan they can be a little more elusive when eating out. I did have some at the Download festival recently, but I’ve yet to come across them anywhere else. Thankfully, this recipe will guarantee that you can have tasty nachos whenever the fancy takes you.

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The recipe makes two large platefuls, which is enough for four people sharing, and don’t worry if you’re gluten intolerant as the only wheat is in the tortillas. Just swap them for a gluten-free variety and you’re good to go. I’ve used beetroot tortillas for this, simply because I came across them in Morrison’s and thought they were cool, but you can use any variety you like. I made a video of this one so that you can follow along. The video is on YouTube, so please subscribe to get more as they come in.

Prep time: 20 minutes. Cooking time: about 35-40 minutes.
Serves 4.
For the Sweet Potato:
2 tbsp olive oil
1 medium sweet potato, peeled and diced
Pinch sea salt
1 tsp garlic granules
50ml cold water

For the Tortillas:
8 beetroot tortillas (or other variety)
Enough oil to coat them

For the Chilli Sauce:
1 medium red onion, sliced into rings
2 Romano peppers, sliced into rings
2 cloves garlic, finely chopped
1 can red kidney beans, drained
1 can Borlotti beans, drained
1 can haricot beans, drained
200g cherry tomatoes, halved
A handful of chopped parsley
1 tbsp mild chilli powder
1 tbsp dried oregano
Sprinkle of black pepper
3 tbsp tomato puree
2 tbsp sriracha sauce
Juice from ½ lime
3 tbsp tamari
1 can chopped tomatoes
½ can cold water
2 tbsp soft brown sugar

For the Nacho Cheese Sauce:
1 heaped tablespoon vegan margarine
1 tbsp gram flour
300ml plant-based milk
75g vegan cheese, grated
2 tbsp American style mustard sauce (Woeber’s is vegan and gluten-free)
1 tbsp sriracha sauce
A little water to thin
1 tbsp nutritional yeast
Salt to taste
A splash of white wine vinegar (about 2 tbsp)

To Garnish:
Sprinkle of chopped parsley
1 red chilli, finely sliced

Preheat the oven to gas 6/200C/400F
To cook the potatoes, heat the oil in a saucepan that has a lid and fry the potatoes for about 3 minutes. Add the salt and the garlic granules and stir in. Pour in the cold water and then put the lid on the pan. Turn down the heat and cook gently for 10 minutes, stirring occasionally, until cooked through. Set aside when done.
To make the tortilla chips coat each side of all the tortillas with the oil using a pastry brush and then cut, first in half, then into quarters. Then cut three wedges from each quarter. Separate them and place on a baking tray. Cook in the oven for about 15 minutes, making sure to move them around halfway through cooking to prevent the top from burning.


While they are baking you can make the chilli sauce. Heat the oil in a large saucepan or wok and fry the peppers and onion for 4 minutes. Add the garlic and fry for another minute. Pour in the three beans and cook for another two minutes, then add the cherry tomatoes. Cook for about 5 minutes, stirring often and then put in the chopped parsley. Add the rest of the chilli sauce ingredients and bring the dish to the boil. Simmer for 15-20 minutes, until the sauce has reduced and thickened. Now you can add the cooked sweet potatoes. Stir them in and then set the chilli sauce aside.
To make the nacho cheese sauce, melt the margarine in a pan and whisk in the gram flour. Add the milk, a little at a time, making sure you get all the lumps out before adding any more. Mix in the cheese, mustard and sriracha sauce and bring to a gently simmer. Add a touch of water to thin the sauce just a little and then add the rest of the ingredients. Simmer for 2-3 minutes, whisking often.
To assemble, divide the tortilla chips between 2 large plates, spoon over about half of the chilli sauce onto each and then pour over the nacho cheese sauce. Garnish with the parsley and the sliced chillies and then serve immediately.


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