Baked Sweet Potato Nachos is a very healthy appetizer. Here Corn nachos are replaced with baked sweet potato chips, It is then arranged in a serving plate and topped with kidney bean mixture, salsa, and guacamole. It is very delicious, glutenfree and vegan.
Course Appetizer, dinner, Side Dish, Snack, Starters
Wash and peel the sweet potatoes. Cut into thin round slices around 1mm thick. Arrange them on a baking tray lined with butter paper. Brush the slices with oil. Bake in the preheated oven @190 C for 30 minutes or till golden and edges turn crisp. Flip them in between.
Remove in a plate and let them cool. After cooling they will become crispy.
Kidney bean mixture
Heat oil in a pan. Add garlic and onion and saute till translucent.
Add the tomato and cook till it becomes soft and pulpy.
Add the Mexican seasoning powder. (If you do not have you can use 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder).
Add boiled kidney bean mixture and salt and mix well. Add 1/4 cup water and cook till the mixture thickens.
In a bowl mix chopped onion, red capsicum, green capsicum, deseeded tomato. Add salt, red chili powder, cumin seed powder, black pepper powder.
Mix well and add lemon juice and chopped coriander. Mix well. The salsa is ready . Keep aside.
In a bowl add chopped avocado. Add lemon juice, black pepper powder, cumin seed powder and salt.
Mash with the potato masher or fork till smooth. Guacamole is ready. Keep it aside.
Assemble and serve
Arrange the baked crispy sweet potato slices on a plate. Put the kidney bean mixture over it.
Top with Salsa and guacamole. The baked sweet potato nachos are ready.