- 1 onion
- 2 garlic cloves
- 1 sweet potato
- A pinch or 2 of dried chilli flakes
- 2 tsp Cajun spice mix
- 400g tinned cherry tomatoes
- 400g tin of mixed beans
- 4 white tortillas
- ½ x 100g cheddar
- A handful of coriander
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 100ml boiling water
- Vegetable peeler
- Large pan with a lid
- Measuring jug
- 2-3 baking trays
- 1.
Fill your kettle and boil it. Peel and finely chop the onion. Peel and grate or crush the garlic. Peel the sweet potato and finely chop it.
- 2.
Warm a large pan for 1 min over a medium heat, then add 1 tbsp olive oil, the onion and sweet potato. Season with salt and pepper. Stir and fry over a low heat for 5 mins till glossy.
- 3.
Stir in the garlic, with a pinch of dried chilli flakes (they’re very spicy, so use as much or as little as you prefer – you can add a little more later if you like). Add 2 tsp Cajun seasoning. Stir and fry for 1 min. Pour in the tinned cherry tomatoes. Top up with 100ml boiling water.
- 4.
Drain and rinse the mixed beans and add to the pan. Cover (you can use a baking tray if you don’t have a lid). and simmer for 20 mins, stirring occasionally, till the veg are tender and the chilli is thick. Simmer, without the lid on, for a few mins to thicken it if you need to. Taste and adjust the seasoning if needed.
- 5.
While the chilli cooks, heat your oven to 180°C/ Fan 160°C/Gas 4. Slice the tortilla wraps into 8 wedges each. Spread them out on 1-2 baking trays. Bake for 5–10 mins till they’re golden and crisp. Be careful not to let them burn.
- 6.
Heat your grill to high. Grate half the block of cheddar. Arrange the toasted tortilla chips in a large heatproof dish (or 2 individual dishes). Spoon over the sweet potato chilli and scatter over the grated cheese.
- 7.
Pop the nachos under the grill for 3-5 mins till the cheese is melted and bubbling. Pick the coriander leaves off their stalks. When they’re ready, top the nachos with the coriander leaves and serve.
- Tip
Big Cheesy Grin
You just need half the pack of cheese for these nachos (although you can use it all – this will affect the nutritional information). It will keep in the fridge, wrapped, for a couple of days. Grate it and sprinkle it over bread that has been spread with tamarind paste. Top with some chopped chilli and a shake of Worcester sauce and grill to make a spicy cheese on toast.