Bean And Sweet Potato Nachos - cooking recipe

Ingredients

1 lb sweet potato, peeled and diced
3 tablespoons olive oil
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 medium onion, sliced thinly
2 garlic cloves, crushed
1 small red chili, de-seeded and finely chopped
1 teaspoon paprika
400 g tinned chopped tomatoes
1/2 medium red pepper, diced
1/2 medium green pepper, diced
280 g tinned red kidney beans, rinsed and drained
225 g tortilla chips (corn)
225 g cheddar cheese
2 tablespoons chopped coriander, leaf
1 medium avocado, peeled, stoned and sliced
125 ml sour cream
Optional
If you make guacamole you will need
1 fresh tomato, peeled and chopped
3 drops hot pepper sauce
1 tablespoon lemon juice

Preparation

In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.).
Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
Stir in the beans.
Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
Serve sprinkled with coriander, with avocado and soured cream served separately.
NOTE: I made a simple guacamole with the avocado.
I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper.
I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
I then served these separately, they were delicious with the nachos!