Black Bean Sweet Potato Nachos Food

BLACK BEAN SWEET POTATO NACHOS

Steps:

• Preheat oven to 400F/200C.
• Slice the sweet potatoes thinly (1/4 inch). It's best to use a mandolin if you have one - it's much easier, quicker and the slices will the perfectly cut. If you don't own one, make sure to use a very sharp knife.
• Place sweet potato "chips" in a large bowl. Add olive oil, spices and salt. Mix well with your hands to coat all the slices.
• Spray a large baking dish with a bit of oil and arrange the sweet potatoes on it. Make them overlap a bit because they will shrink while cooking, and we want to have sheet pan covered.
• Roast in the oven for about 20 minutes, or until they're cooked through and a bit crispy on the edge (keep an eye on them to make sure they don't burn)
• Remove from the oven, top with cheddar and then black beans. Return to the oven until the cheese is nicely melted (about 3-4 minutes).
• Remove from the oven, top with your favorite toppings (see the list above) and serve immediately. Enjoy!

BLACK BEAN SWEET POTATO NACHOS

Steps:

• Preheat oven to 425.
• Wash and cut the sweet potatoes into 1/4-1/2 inch rounds.
• Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
• Place the sweet potato round on the baking sheet and place in the oven for 20 minutes.
• Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.
• Remove from the oven and allow to cool slightly.
• While the sweet potato rounds are cooling, rinse and drain a can of black beans.
• Add the black beans, 1 tsp. cumin, 2 tsp. chili powder, 1/4 tsp. salt, 1/2 tsp. garlic powder to a bowl. Microwave on high for 1 1/2 minutes.
• After cooking, add 1/2 cup of the salsa to the black beans and stir well.
• While the black beans are cooking smash and avocado in a bowl. Once mashed, add the remaining salt and garlic powder. Add coconut milk and stir well,
• Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.

SWEET POTATO NACHOS

Steps:

• Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
• Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
• Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.

BLACK BEAN POTATO NACHOS

Steps:

• Heat oven to 220C/200C fan/ gas 8. Line two large baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 mins until completely crisp.
• Reduce oven to 200C/180C fan/gas 6. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 mins until the cheese melts.
• Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.

BEAN AND SWEET POTATO NACHOS

Steps:

• 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.).
• Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
• Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
• Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
• Stir in the beans.
• Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
• Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
• Serve sprinkled with coriander, with avocado and soured cream served separately.
• NOTE: I made a simple guacamole with the avocado.
• 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.
• I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
• I then served these separately, they were delicious with the nachos!