Name: Elevate your family dinner with these tasty vegetarian nachos
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium sweet potatoes (about 400g each), peeled, cut into 3cm pieces; 2 red onions, cut into thin wedges; 2 green capsicums, coarsely chopped; 2 tablespoons of olive oil; 30g sachet Chipotle Tacos recipe base (see Tip); 400g can cherry tomatoes; 420g can Mexe beans; 170g packet of corn chips; 1½ cups Mexican blend shredded cheese; Guacamole, sour cream, and lime wedges, to serve

Elevate your family dinner with these tasty vegetarian nachos

These upside-down veggie and bean nachos are a fun, fuss-free way to get the little ones eating their veggies!

Serves 4

Prep

15M

Cook

40M

Total

55M

Skip to Recipe

We used Old El Paso Mexe Beans and Mingle Smash These Smokey Chipotle Tacos recipe base for these super-easy and delicious vegetarian nachos.

Ingredients

2 medium sweet potatoes (about 400g each), peeled, cut into 3cm pieces

2 red onions,  cut into thin wedges

2 green capsicums, coarsely chopped

2 tablespoons of olive oil

30g sachet Chipotle Tacos recipe base (see Tip)

400g can cherry tomatoes

420g can Mexe beans

170g packet of corn chips

1½ cups Mexican blend shredded cheese

Guacamole, sour cream, and lime wedges, to serve

Method

Step 1.

Place sweet potato, onions, capsicums, oil, and recipe base in a large roasting pan. Toss to combine. Spread
into an even layer.

Step 2.

Cook in a 200C preheated oven for 25-30 minutes, until sweet potato is tender. Remove from the oven before stirring in tomatoes  and undrained beans. Scatter over corn chips and cheese. Reduce oven to 180C.

Step 3.

Return to oven. Cook for 15-20 minutes, until cheese is light golden and filling is hot.

Step 4.

Serve with guacamole, sour cream, and lime wedges.

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