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Family Mexican Sweet Potato Nachos

Healthy, family friendly Mexican nachos made with sweet potato crisp, topped with gluten free and dairy free toppings.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free



  • 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


  • 1 cup sweet cherry tomatoes
  • 1/4 small red onion, diced
  • Juice of 1 fresh lime
  • Sea salt and black pepper


  • 2 large Avocado
  • 1/4 small red onion
  • 1/2 cup fresh coriander
  • 1 tbsp lime juice
  • Sea salt and black pepper


  • 1/2 cup coconut yoghurt
  • lime juice
  • Pinch salt
  • fresh coriander


  • 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.