Nachos have been a family favourite for years. But now that people’s lifestyles are changing here is a twist to the traditional recipe catered for our no meat eating friends. 

Mexican Veggie Chilli and Sweet Potato Nachos (Serves 2)

½ tsp red chilli flakes
150g courgette
1 avocado
1 lime
1 red onion
1 tbsp Mexican spice mix
1 tbsp oil
20g creamed coconut
240g kidney beans (drained)
2 garlic cloves
300g sweet potato
400g chopped tomatoes


Preheat the oven to 200C/gas 6. Finely dice the onion and courgette and finely chop the garlic.

Peel and thinly slice the sweet potato. Toss with half a tablespoon of oil and season with sea salt. Place the slices of sweet potato on a baking tray in the oven for 20 mins, turning halfway through.

Heat a medium-sized pan with half a tablespoon of oil on a medium heat and cook the garlic and onion for 3 minutes, then add the courgette and cook for a further 5 minutes.

Drain the red kidney beans. Add the beans, chopped tomatoes, Mexican spice mix and red chilli flakes to the pan with the vegetables and simmer on a gentle heat for 10 minutes until the sauce has thickened. Season with sea salt and black pepper.

Meanwhile, boil a kettle. Peel and de-stone the avocado and place in a bowl with half of the juice from the lime. Roughly mash the avocado with the back of a fork.

To make the coconut sauce; in a bowl, mix the creamed coconut with 40ml of boiling water.

To serve, spoon the veggie chilli onto two warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and the remaining lime juice.

You can make Mexican spice mix by blending ground cumin, ground coriander, smoked paprika and dried oregano in equal amounts.

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