Sweet Potato and Kidney Bean Nachos

 Serves 2-4

Another delicious creation from Aisling Larkin. The perfect weekend dish when you have all the family together or ideal for #meatfreemonday



  • 1 tin  Batchelors Kidney Beans
  • 1 red pepper
  • 1 yellow pepper
  • 1 red chilli
  • 1 red onion
  • 2 cloves garlic
  • 1 tin tomatoes
  • 1 tin water
  • 2 tsp cumin
  • 1 tsp smoked paprika



  • 1 large sweet potato
  • 1/2 tsp oil
  • Seasoning


  • 100g tinned no added sugar Batchelors peas
  • 1 ripe avocado
  • 1 tbsp  mayonnaise
  • Juice 1 lime
  • 1 clove garlic


  • Cooked fresh corn
  • Sour cream
  • Grated cheddar
  • Coriander
  • Fresh green peppers or jalapeño
Share via:   


  1. Preheat the oven to 1600c. Line 2 oven trays with parchment paper.
  2. Wash the skin of the sweet potato. Slice to 1 mm thick circles. Coat with a little oil and season, flip over.
  3. Bake for 15 mins, remove from the oven, turn and pop back in for another 5 mins.
  4. Make the chilli : peel and dice the peppers, onion, garlic and chilli.
  5. Fry in a little oil. Add in the spices, Batchelors kidney beans and tin of tomatoes. Allow to simmer for 20mins.
  6. Make the pea puree – open and drain the peas – blitz with the avocado, lime, mayonnaise and seasoning.
  7. To serve : layer the sweet potato nachos on the bottom of your serving plate . Pour the chilli on top and then garnish with the fresh corn, grated cheese, salsa, sour cream, guacamole and coriander.
This website uses cookies to ensure you get the best experience on our website. Learn more