Sweet Potato Nachos with Black bean chilli

Today I woke up feeling heavy and lethargic, after a family party this weekend, I consumed a good ol’ portion (or 5) of sugary foods. I go by the 95/5 split, where I eat plant and sugar free based 95% of the time but I don’t begrudge myself a sugar tipple should IMG_5312the occasion call for it. At this point I’m still a beginner and may go 100% sugar free in the future. However I really felt like I paid for it yesterday and this morning, it almost felt like a hangover. The thing with feeling “hungover” is that you crave carby / sugary foods, so whilst that was what I wanted I knew that what I needed was plants and lot of them! I decided on nachos and chilli, oh yeahh! As this is a plants based / sugar free blog I decided on a tasty plant based alternative. Sweet potato nachos and black bean chilli! It was so good I already planning on having it again tomorrow

Black bean chilli: 

This makes enough for around 4 portions. I like to make enough to keep in the fridge or feed a few people.

Garlic clove (I use about 3 as I love garlic, but you can alter according to your taste)

1 red onion

Canned sweetcorn

1 can of chopped tomatoes

1 can of back beans

Cumin / Paprika / chilli flakes: Add to taste, I put a good old shake of each

Method: heat a small amount of oil (I use fry light or olive oil), add chopped garlic and then a minute later add the chopped onion. Add the can of chopped tomatoes, can of drained black beans, half a can of sweetcorn (or all of it if you want! I like to add half and then have half in the fridge to eat straight from the ban or add to a baked potato / salad  / falafal etc) and spices. At this point I also like to have a sweep of my fridge and see if there is anything else I can add…spinach, actual tomatoes, peppers (red, yellow, green)

Once you have had a taste and you’re happy, take off the heat and set aside or pop into a tub to cool before you pop in fridge if you are making a batch up.

Sweet Potato Nachos

Pre heat oven. I gave a fan over and preheat it at 250.

Slice a sweet potato up, one per person should be enough if you are having other things on the plate, if you want a heaped bowl full Id do over a potato each.IMG_5303 Once slices put on a tray with oil, I use fry light or a drizzle of olive / sunflower. Salt and pepper to taste. These should take around 20 minutes, I keep checking on them as you want to keep turning them.

 

 

Once done take out, cover it in cheese and pop back in for the cheese to melt. I have startIMG_5305ed to try out vegan cheese. Violife do soft cheese and blocks. I think this one is pretty nice. I got this from Tesco. It tastes, slices and grates like a regular cheddar. I’m not a cheese connoisseur so I’m sure others will be able to give you a more specific review but I like this one. It melts well too, which is a big plus. I took a recording of the melted cheese to demonstrate of stringy it gets but I would need to upgrade my version of wordpress to upload it… sorry I’m feeling too frugal to do that this month!

I also mashed an avocado and added a few dollops of yogurt to made a guacamole, because if you ain’t dippin’ you trippin’. Yum.IMG_5297

So now you just put it all together, nachos, chilli and guac. I also added beetroot, as I absolutely love it and a few more dollops of yogurt. Obviously you can load this up with the chilli on top but I like to have my different food in piles. Also I am definitely gong to add more cheese next time (tomorrow!)

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s