Vegan Sweet Potato and Black Bean Nachosby Elissa Jewell on September 1, 2019
This is part 2 of the recipe series on how to give yourself a delicious hit of healthy nachos whilst still delivering a ridiculous amount of nutrient density and flavour.
This is the vegan version using black beans, with all other inclusions staying the same.
With the vegan version, your prep time is MUCH faster. If you get your sweet potato into the oven and then start cooking the beans / prepping the other inclusions, everything will be ready at the same time within about 30-40 minutes.
It is best to make the picco de gallo the day before, but you don’t have to.
Sweet potato nachos with black beans, picco de gallo and guacamole
1 cup of canned black beans, drained and rinsed
500g sweet potato, cut into long thin strips (about 2mm)
3 large raw tomatoes, finely diced
Juice of 2 limes
1/2 tablespoon lime zest
4 cloves fresh garlic, minced
1/2 cup chopped fresh cilantro / coriander
1 tablespoon tomato paste
1/2 medium red onion, very finely diced
1/2 medium brown onion, chopped
1 tablespoon olive oil
1 medium avocado
Cumin, smoked paprika, cayenne pepper
Liquid smoke (optional)
Start making the sweet potato by turning your oven on to 200 degrees C and begin cutting the raw potatoes into thin slices. Lay out on baking paper in the oven and cook for about 30 minutes or until crisp. Season with salt / pepper and any spices you like (I’d recommend cumin, smoked paprika and a tiny pinch of cayenne).
To make the picco de gallo, add the cilantro, diced red onion (fine dice), diced tomatoes, 1 clove of garlic, juice of 1 lime and 1/2 a tablespoon of olive oil to a bowl. Stir through well and then pop in the fridge. (If you want to, add the smoked paprika and liquid smoke to the picco de gallo for an extra BBQ style flavour. You can also add to the guacamole.)
To make the guacamole, mash the avocado with some salt, pepper and 1/2 the remaining lime juice. Cover and pop in the fridge while you make the beans.
To finish the dish, heat up the remaining oil in a saucepan and fry the brown onion, stirring well. Add the beans, remaining lime juice, lime zest, smoked paprika, cumin and garlic and stir well.
As you stir, mash the beans with your spatula or wooden spoon so that they lose their shape and the mixture has a refried beans texture. Season with salt and pepper and then assemble your nachos.
The above recipe yields 4 servings, nutritional information is per serve.
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].
Check out Elissa’s Wheys Bars and Desserts eBooks, Volume 1 and 2 – which are a compilation of sweet, high protein treats with no refined sugars. Recipes range from high fat, low carb to high carb, low fat.
To buy the two eBooks for just $10, email [email protected]