Sweet Potato Queso Nachos

Name: Sweet Potato Queso Nachos
Yield: 2 people
Cuisine: European
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)

by Ben, So Vegan May 11, 2019

May 11, 2019

Jump to Recipe

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.

Sweet Potato Queso Nachos

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

Sweet Potato Queso Nachos 👌

Posted by So Vegan on Saturday, 11 May 2019

Sweet Potato Queso Nachos

Serves: 2 people Prep Time: 15 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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!

Sweet Potato Queso Nachos