Although we’ve already had a regular version of nachos, using sliced tortillas with veg chilli, sweet potatoes are so omnipresent at the moment that there’s a real argument for using them in a vegetable based gluten free version. A kind of sweet potato crisps and chilli combination, or an inverted Mexican Hotpot, where the topping becomes the nacho base. Whatever it is, it’s perfect lazy Saturday night sharing food.
- 3-4 x large sweet potatoes
- Smoked paprika, garlic granules and cayenne pepper for seasoning
- 1 x red pepper, sliced
- 1 x yellow pepper, sliced
- 1 x red chilli (which I omit for the kids’ version)
- 1 x 400g tin black beans, drained
- 100g cherry tomatoes, quartered
- 1 x avocado, chopped into bite-sized pieces
- 1 x small bunch spring onions, chopped
- Handful of fresh coriander, finely chopped
- 100g Cheddar, grated
Peel and thinly slice the sweet potatoes (not as thin as the crisps as they want to be more substantial and fleshy). Drizzle with olive oil in a large mixing bowl and season with salt, pepper, garlic granules, smoked paprika and a pinch of cayenne pepper. Shake it around so all the slices are covered.
Spread the slices out on a lined baking tray and bake at 180C for approx 40 minutes, turning them over with a fork halfway through cooking, taking care that they don’t burn.
Fry the peppers in olive oil for several minutes until soft.
Transfer the sweet potato slices to an ovenproof dish, piling them up over a couple of layers. Top with the cooked peppers, sliced chilli (if using), black beans, cherry tomatoes and grated cheese.
Return to the oven for 10 minutes or until everything is cooked through. Scatter on the chopped spring onions, avocado and coriander and top with sour cream. (The Man cooked some spare ribs to go with his nachos.)