Here’s a different spin on classic nachos!  Using sweet potato instead of meat makes this really filling and satisfying.  The whole family will tuck into these and be wanting more!

We like to find an organic corn chip, which you can get from all supermarkets.  There are a few brands of corn chips around which are totally additive free, but they’ll be the plain flavour.  As soon as you start getting into cheese and BBQ flavour you’ll run into MSG for sure.

Related recipe: mexican spice mix

March 1, 2019
  • 5m
  • 25m
  • 30m

Ingredients

  • 1 onion
  • plain corn chips
  • 1 pinch salt
  • 420 g corn kernels
  • 400 g tin diced tomatoes
  • 400 g tin kidney beans
  • 1 tbsp. mexican spice mix
  • 1 tbsp. olive oil
  • 2 c sweet potato
  • sour cream (vegan if desired), mashed avocado and cheese (vegan if desired) for the nacho topping

Instructions

  1. Add diced sweet potato and onion to a large saucepan and cook in olive oil over med-high heat until soft and starting to cook through. Stir but don’t mush up the sweet potato.
  2. Once cooked to liking, add mexican spice mix and cook for 1 minute.
  3. Drain and wash kidney beans and drain corn.
  4. Add drained kidney beans and corn together with all other ingredients to saucepan and turn heat down to medium.
  5. Slowly simmer for approx. 20 minutes until potato is cooked through.
  6. Serve with corn chips and toppings. If you have any leftover mixture freeze for another night.

Nutrition

  • 4