Who doesn’t love nachos! This is our healthier take on the classic using homemade sweet potato chips instead of corn chips.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre chop the veggies.
Finely dice 1 capsicum and 2 zucchinis and store together in an airtight container in the fridge.
Make the spice mix.
Add 1 Tbsp of smoked paprika, 1 Tbsp ground cumin, 1 Tbsp of ground coriander and 1 tsp chilli flakes to a small jar. Store in the pantry.
Tips
Tips
- Try to make sure you slice your sweet potato chips into the same thickness so they cook evenly, we like getting them nice and thin so they go crispy.
- We like to use either purple or golden sweet potatoes as they go crispier than orange.
- This recipe calls for ¼ cup of stock or water. We always like to have some stock frozen in ice cubes in the freezer to easily add to dishes like this but water is also fine.
Shortcuts
Vegetables
- For some extra vegetables, serve with a side of iceberg lettuce or a slaw.
Protein
- For a vegetarian option you can leave out the mince and add a tin of kidney beans and ½ cup of defrosted frozen sweetcorn.
Other
- You can swap out the black beans for kidney beans if you’d prefer.
- You can swap out the sweet potato chips for regular corn chips.
Ingredients
- 3-4 medium purple or golden sweet potatoes (cut into thin slices)
- 1 ½ red onions (finely diced)
- 1 capsicum (finely diced)
- 2 zucchini (finely diced)
- 2 garlic cloves (crushed)
- 500g beef mince
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp chilli flakes
- 400g black beans
- 400g tin of chopped tomatoes
- 1/4 cup bone broth or water
- Olive oil
- Salt and pepper
Guacamole
- 2 avocados
- ½ a red onion (finely diced)
- 1 lemon (juice)
To serve
- ½ cup cheddar cheese (grated) – optional
- 1 cup coriander (roughly chopped)
- 125g sour cream
- 1 fresh chilli (finely sliced)
Method
- Preheat the oven to 200 degrees fan bake.
- Finely slice the sweet potatoes into rounds to create the nacho ‘chips’. Drizzle with olive oil, place on a baking tray and cook for about 20-30 minutes (depending on the thickness) turning halfway.
- Add the onion, zucchini, capsicum, garlic and olive oil to a large pan, sauté for 5-10 minutes or until soft. Remove from the pan and set aside.
- Add olive oil to the pan, over medium-high then add the mince, cook for 5-7 minutes or until the meat is browned all over and any liquid has evaporated and the mince looks like it’s starting to dry out then add the cumin, coriander, paprika and chilli flakes.
- Add the beans, chopped tomatoes, bone broth and cooked vegetables to the mince; let simmer for 10-15 minutes.
- In the meantime, make the guacamole. Simply add all ingredients into a bowl, use the back of a fork to mash the avocado and incorporate the red onion and lemon juice.
- To assemble the nachos create a bed of sweet potato chips at the bottom, add the mince mixture on top and sprinkle over the cheese if using. Pop under the grill for a few minutes so the cheese can melt.
- Garnish with plenty of fresh coriander, sour cream, fresh chilli and guacamole.
Variations
Vegetables
- For some extra vegetables, serve with a side of iceberg lettuce or a slaw.
Protein
- For a vegetarian option you can leave out the mince and add a tin of kidney beans and ½ cup of defrosted frozen sweetcorn.
Other
- You can swap out the black beans for kidney beans if you’d prefer.
- You can swap out the sweet potato chips for regular corn chips.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox