Kumara nachos

March 14, 2023

A delicious alternative to traditional nachos, replacing corn chips and meat with nutrition packed vegetables and beans. A fantastic meal to fuel exercise, with plenty of carbohydrates, protein, good fats and fibre.

Ingredients

2 orange kumara (sweet potato)
8 cloves of fresh garlic (finely chopped)
1 onion (finely chopped)
1 tablespoon cumin powder
1 tablespoon ground coriander
2 teaspoons smoked paprika
Chilli flakes (to your liking)
1 capsicum (chopped)
1 x 400g tin of black beans
1 x 400g tin red kidney beans
1 ½ cups frozen corn
1 tin of crushed tomatoes
2 cups vegetable stock
3 bay leaves
½ cup cheddar or vegan cheese (grated)
Olive oil

Guacamole

1 avocado
1 tablespoon of lemon juice
1 garlic clove (crushed)
⅛ of a red onion (finely chopped)
½ teaspoon of cumin
Pinch chilli flakes or fresh chilli (optional)
1 tomato (chopped)
A handful of fresh basil or coriander
Salt and pepper to taste

Method

Turn the oven on to 180 degrees, fan.

Brush two oven trays with a little olive oil. Cut kumara into thin round slices (approximately 5mm). Place on the oiled trays and lightly brush the tops with olive oil. Set aside.

Heat one tablespoon of olive oil in a large heavy bottom pot to medium heat, cook the garlic, onion and spices for one minute, then add capsicum, cook for two minutes. Add drained, rinsed, beans along with the corn and stir through. After a few minutes add tomatoes, stirring again before adding the vegetable stock and bay leaves, then turn down the heat to a strong simmer and leave to reduce for around 30 minutes, stirring occasionally.

Put kumara in the oven for approximately 20 minutes.

In the meantime whip up some guacamole! Smash the avocado with a fork, add in lemon juice, garlic, onion, spices, tomato and fresh herbs, salt and pepper. Keep in the fridge until ready to serve.

When your kumara looks browned, remove from the oven. Once the bean mixture has reduced and thickened, remove from the heat. Put all of the kumara onto one of the oven trays, arrange in a heap then spread out near to the edges but with no gaps, layer the bean mixture on top, sprinkle with the grated cheese and put back in the oven on grill for a few minutes until melted.

Serve up onto plates and top with guacamole.