Chipotle Veggie Chilli Stacked Nachos

I love nachos. They’re in my top 10 food choices, maybe even my top five. So easy, moreish, uncomplicated to make and perfect for those ‘craving a takeaway but should cook’ days. My recipe is adapted from Joe Wicks Lean in 15 veggie and a Jamie Oliver recipe.

Ingredients

Method

  1. Chop the sweet potato into chunks, toss in garlic, salt and pepper and roast in the oven for 20mins
  2. Add olive oil, garlic, ginger and a little pepper to a mid heat frying pan
  3. Chop the cherry tomatoes, pepper, red onion and mushrooms and add to the pan.
  4. Cook for 5 mins till browning and add a spoonful of chipotle paste to the pan. I use two teaspoons, but it depends how much kick you want
  5. Cook in the pan on a medium/low heat till the sweet potato is cooked. Add your beans and chopped tomatoes to the pan
  6. Add sweet potato and leave to simmer on a low heat
  7. In an oven proof dish layer the tortilla chips. I do one layer chips, then chilli mix and cheese on top and repeat so you get an even layer of chilli with a kick, cheesy goodness and cooked and crisp tortillas
  8. Top with cheese and cook in the oven for 10mins on 180
  9. Serve with homemade guac using the avocado and chopped loose tomatoes and sour cream
  10. Corn on the cob on the side grilled and served with butter and a sprinkle of chilli flakes is the ideal accompaniment!
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Ruth Writes is a 30-something Liverpool based blog covering mid-size fashion, pescatarian food and beauty.

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