>> Monday, June 29, 2009
A Life Less Sweet is proud to be a part of the Meatless Monday movement! If you haven't already, check out the official Meatless Monday site - and look for a mention of this blog in the Who's Going Meatless? section! The recently renovated site is a wealth of meatless recipes, reviews and information. You can also join the Meatless Monday movement in a more official way.
Who doesn't love nachos? Nachos are a fun finger food for adults and kids alike. A couple of weeks ago I made an unusual one that is sure to become a favorite around here. What's so unusual about it? Sweet potatoes! These nachos are topped with a bean sauce and roasted sweet potatoes.
I think that we have established that I am not a bean fan. I am slowly but surely working bean dishes into our repertoire, though. I find that if a dish is heavily seasoned and the right kind of bean is used, I don't mind beans so much. The flavor of red kidney beans blend in nicely in a well seasoned dish. I use these beans in my turkey chili and in this dish. The bean sauce is really kind of like beans and salsa and is fine even for me.
And the sweet potatoes - divine! My husband said that every time he took a bite with sweet potato in it his mouth got a burst of delicious sweetness. The sweet potatoes are coated with wonderful, aromatic spices - cumin and coriander - that really compliment the sweetness of the sweet potatoes and the bean sauce. Plus, sweet potatoes, you'll remember, are really good for you.
At long last, it's recipe time! I adapted this recipe from Linda McCartney's World of Vegetarian Cooking, a cookbook that has provided many delicious recipes to our household. It's a different take on nachos, but one that is definitely worth your time!
Beans and Sweet Potato Nachos
1 1/2 lbs sweet potato, peeled and diced
3 TBSP olive oil
2 tsp cumin seeds
1 1/2 tsp ground coriander
1 medium onion, thinly sliced
2 cloves garlic
1 tsp paprika
14-oz can diced tomatoes
1 medium red bell pepper, seeded and diced
1 14 oz can red kidney beans, rinsed and drained
2 cups Cheddar cheese
corn tortilla chips
In a large baking dish, mix the sweet potato, 2 TBSP of the oil, and the cumin and coriander. Bake, uncovered, at 350 F for 50-60 min or until tender.
Heat the remaining oil in a pan and add the onion, bell pepper, garlic, and paprika. Cover and cook until the onion is soft, about 10 min, stirring occasionally. Add the tomatoes with their juices and simmer uncovered for 5 min. Stir in the beans.
Place some corn chips on an oven or microwave-proof plate, and top corn chips with the bean mixture, then the sweet potato, and finish with some cheese. Bake for 10 min until nachos are well heated (or microwave for 30 seconds or so to melt the cheese).
Serve with garnish of choice - cilantro, avocado, sour cream, or jalepenos for example.