Family Mexican Sweet Potato Nachos
Healthy, family friendly Mexican nachos made with sweet potato crisp, topped with gluten free and dairy free toppings.
Ingredients
Filling
- 1/2 red onion, halved
- 2 cloves garlic, peeled
- 1 red chilli, cut into thirds 1 tbsp extra virgin olive oil
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 500 g good quality mince
- 400 g canned crushed tomatoes (BPA Free)
- 400 g canned black beans, rinsed and drained (BPA Free) Good quality salt and pepper
Sweet Potato Chips
- 2 large sweet potatoes
- extra virgin olive oil
- Good quality salt
Salsa
- 1 cup sweet cherry tomatoes
- 1/4 small red onion, diced
- Juice of 1 fresh lime
- Sea salt and black pepper
Guacamole:
- 2 large Avocado
- 1/4 small red onion
- 1/2 cup fresh coriander
- 1 tbsp lime juice
- Sea salt and black pepper
Yoghurt:
- 1/2 cup coconut yoghurt
- lime juice
- Pinch salt
- fresh coriander
Instructions
- Pre-heat oven at 180 ̊C.
- Thinly slice sweet potato and toss with olive oil and a pinch of salt.
- Spread onto a lined baking tray and bake for 15 minutes or until sweet potato is golden.
- Meanwhile prepare filling.
- Using the Vitamix Ascent series bowl blend onion, garlic cloves and chilli to a fine chop.
- In a deep frying pan add olive oil, chopped onion and garlic mix.
- Sauté until soft. Stir though paprika and cumin. Add mince and brown.
- Add crushed tomatoes and cook meat through.
- Stir through black beans. Season to liking and set aside.
- Prepare toppings.
- To make salsa, in the Vitamix Ascent bowl add tomatoes, red onion, lime juice, salt and pepper and blend to a rough chop. Set aside.
- To make guacamole, mash avocado and mix with red onion, coriander, lime juice, salt and pepper. Set aside.
- To make yoghurt, using the Vitamix Ascent series bowl blend yoghurt with lime juice and salt.
- On a large serving share plate arrange sweet potato chips. Top with mince filling. Add salsa, guacamole and top with yoghurt. Garnish with fresh coriander.