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.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!



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.
Ingredients:
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


Method:
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.


ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT



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.



_MG_2870

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

One thought on “Sweet Potato and Three Bean Nachos

Leave a Reply