There’s nothing quite like nachos.
The crunchy crisps (or chips, depending on where you’re from!), the fresh salsa and the creamy queso sauce; what’s not to like?
It’s heaven on a plate.
And these sweet potato queso nachos are the perfect excuse to stay in on a Saturday night.
And don’t forget, if you love simple and tasty vegan food, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Enjoy!
Roxy & Ben
Sweet Potato Queso Nachos 👌
Posted by So Vegan on Saturday, 11 May 2019
Sweet Potato Queso Nachos
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Ingredients
For the queso:
- 200g / 7oz sweet potato
- 50g / 1.7oz cashews
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- squeeze of lemon
- 160ml / 5.4fl.oz plant-based milk
- 1 green chilli, de-seeded
- salt and pepper
For the guacamole:
- 1 ripe avocado
- 1/2 lime
- salt and pepper
For the salsa:
- 1 green chilli
- large handful of fresh coriander
- large handful of cherry tomatoes
- 1/2 red onion diced
- 1/2 lime
- salt and pepper
For the black bean mixture:
- drizzle of olive oil
- 2 garlic cloves
- 1 x 400g / 14oz tinned black beans
- 2 tsp cumin powder
- 1/4 tsp chilli powder
- 2 tsp paprika
- salt and pepper
2 large handfuls of tortilla crisps (chips)
Instructions
- Peel the sweet potato and slice into 1cm thick discs. Add the slices to a steamer and steam for 25 minutes or until soft.
- Transfer the cashews to a small bowl and cover with hot water straight from the kettle. Set aside while you carry out the next steps.
- Prepare the salsa by finely chopping the green chilli (remove the seeds if you don’t like hot), coriander, tomatoes and red onion. Add everything to a mixing bowl along with the juice of half a lime and salt and pepper. Stir to combine.
- Then to prepare the guacamole, add the flesh of the avocado to a small mixing bowl aling with the juice of half a lime and pinches of salt and pepper. Mash with a fork until smooth.
- To make the queso, drain the cashews and add them to a blender along with the steamed potato, 4tbsp of water and the remaining queso ingredients. Blend until smooth.
- Drizzle a little olive oil into a frying pan on a medium heat. While the oil heats up peel and dice the garlic then add it to the pan and fry for 2 minutes stirring frequently.
- Drain and rinse the black beans and add them to the frying pan along with the cumin, chilli, paprika, 4 tbsp water and generous pinches of salt and pepper. Fry for 5 minutes then use a potato masher or fork to mash half of the mixture.
- To build the nachos add the tortilla crisps to a baking tray, spoon over the bean mixture, the salsa and drizzle with the queso. Finish with a couple of spoonfuls of guacamole. Happy date night!