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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

Ingredients

Chilli

  • 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

 

Nachos

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

Guacamole

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

Garnish

  • Cooked fresh corn
  • Sour cream
  • Grated cheddar
  • Coriander
  • Fresh green peppers or jalapeño
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Method

  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.
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