- 1 onion
- 1 garlic clove
- 1 chilli
- 250g sweet potato
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g chopped 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
- 1.
Peel and finely chop the onion. Peel and grate or crush the garlic. Halve the chilli, flick out the seeds and white bits (or leave them in for more heat) and finely chop it. Peel the sweet potato. Finely chop it. Set aside.
- 2.
Heat a large pan for 1 min over a medium heat, then add 1 tbsp 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, chilli and 1 tsp each ground coriander and ground cumin. Stir and fry for 1 min. Pour in the chopped tomatoes. Top up with 100ml boiling water.
- 4.
Drain and rinse the beans. Add to the pan. Cover. 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.
- 5.
While the chilli cooks, heat your oven to 180°C/Fan 160°C/Gas 4. Slice 4 tortilla wraps into 8 wedges each. Arrange them on 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 ½ the chunk of cheese. Arrange the toasted tortilla chips in a large heatproof dish (or 2 individual dishes). Spoon over the sweet potato chilli and sprinkle over the grated cheese.
- 7.
Pop the nachos under the grill for 5 mins till the cheese is just melted and bubbling. Meanwhile chop the coriander leaves. When they're ready, sprinkle the nachos with the chopped 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 chutney. Top with some chopped chilli and a shake of Worcester sauce and grill to make a spicy cheese on toast.