This one-bowl nachos is a healthy recipe for people who love Mexican food.
Preheat oven to 200°C (400°F).
Peel and slice the sweet potato lengthways using a mandolin into 1.5 mm slices.
Place sweet potato in a bowl. Drizzle with melted coconut oil and toss to coat. Spread sweet potato, in a single layer, on lined roasting trays. Bake for 10 minutes, then turn over and return to the oven for a further 8–10 minutes or until the edges are golden. Depending on the sweet potatoes, they may need longer in the oven. Season with salt and allow to cool completely to crisp up.
To make the spicy Mexican beef, heat the oil in a large frying pan to a medium-high temperature. Add the onion, capsicum and garlic and cook until softened, about 3 minutes. Add the beef and cook, stirring to break up any lumps, for 5 minutes or until browned. Add the spices and tomato paste and cook for 1 minute, then mix in the tomatoes. Reduce the heat to low and simmer for 10–12 minutes. Add drained black beans and season with salt and pepper, to taste.
To make the jalapeño guacamole, scoop out the avocado flesh and place in a large bowl.Add all the remaining ingredients and, using the back of a fork, mash to combine. Taste and season.
To assemble the nachos, divide spicy beef between bowls, top with guacamole and sweet potato chips and scatter with feta, tomatoes and coriander. Serve with lime wedges alongside.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe is from 'Whole Food, Bowl Food' cookbook from New Holland Publishers, RRP $45.
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