SWEET POTATO NACHOS & CHILLI

This is the ultimate night-in comfort food. There is nothing I love more than a cocktail and a bowl of loaded Mexican nachos with the girls on a Friday night. Sadly for us, nachos that you buy in restaurants are often far from healthy despite containing lots of great ingredients such as beef or chicken, avocado and tomatoes. So instead of a weekend takeaway, how about a weekend ‘take-in’? I promise you, once you try this out for yourself and see how easy it is to make – on top of how good it tastes – you won’t be reaching for the local Mexican takeaway menu any more. This recipe is for beef chilli but you can swap the beef for chicken or a veggie option, such as black beans. I like to top my nachos with my homemade guacamole, salsa and a big dollop of thick Greek yoghurt or quark. SERVES 4 FOR THE SWEET POTATO NACHOS 2 large sweet potatoes, peeled and sliced into 5mm thick slices 1 tbsp melted coconut oil 1 tsp paprika ¼ tsp salt FOR THE BEEF CHILLI 1 tbsp coconut oil 2 garlic cloves, grated 1 red onion, finely chopped 400g-500g lean minced beef 1 red pepper, finely chopped 1 heaped tsp chilli powder 1 tsp smoked paprika 1 x 400g tin of kidney beans 1 x 400g tin of chopped tomatoes 280ml vegetable stock salt and black pepper SERVING SUGGESTIONS avocado, Greek yoghurt, salsa, mozzarella cheese 1 Preheat the oven to 180C/ 350F/gas 4. Toss the slices of sweet potato in the coconut oil, paprika and salt. Line 2 flat roasting trays with baking paper and arrange the slices in a single layer. Bake for 30-40 minutes, turning halfway to make sure they bake on both sides. 2 Melt the coconut oil in a large saucepan over a medium heat and sauté the garlic and onion in a large pan until soft. Add the mince and cook for 5-10 minutes until browned. Add the red pepper, chilli powder and paprika and cook for 1 minute. 3 Drain the kidney beans and add to the vegetables along with the tomatoes. Add the stock, bring everything to the boil and simmer for 20 minutes. Season with salt and pepper to taste. 4 Arrange the sweet potato slices on 1 large serving plate and spoon the chilli on top. Add whatever toppings you wish. ➤