FOOD HONESTLY

Anna Jones' simple suppers: sweet-potato-nachos traybake

In her new monthly video series, Anna Jones makes easy vegetarian weeknight dishes that won't take an age to cook – or require too much washing up. This week: sweet-potato-nachos traybake

Added on

By Anna Jones on

Serves 4 as a meal, 6 as a snack

Ingredients:

  • 2 sweet potatoes
  • Olive oil
  • 6 soft flour tortillas
  • A pinch of smoked paprika
  • 1 clove of garlic, peeled and finely chopped
  • A good pinch teaspoon ground cinnamon
  • 1 teaspoon chipotle paste or 1 red chilli, finely chopped
  • 1 × 400g tins of black beans
  • 20 cherry tomatoes
  • A red chilli, deseeded and finely chopped
  • A small bunch of fresh coriander, leaves picked
  • 1 lime
  • 1 avocado

Method:

  1. Preheat your oven to 200C.
  2. Cut two sweet potatoes into small cubes, put on to a baking tray with a drizzle of oil and some salt and pepper and roast for 25 minutes until golden.
  3. Put your tortillas in a stack and cut them first in half across the middle, then into quarters and then into eighths, so you have tortilla-chip shaped pieces. Put them on to the largest baking tray you have, making sure they don’t overlap too much, then drizzle them with a little oil and sprinkle with salt, pepper and some smoked paprika.
  4. Put the tortillas into the oven for 10-15 minutes, until nicely browned.
  5. Now on to the beans. Heat a frying pan on a medium heat, then add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown. Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. If you need to, add a little hot water to loosen. Season with salt and pepper and keep warm.
  6. While the beans are cooking you can get on with the other jobs. To make your salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a bowl, add the lime juice and a splash of olive oil and mix well. Set to one side.
  7. To make the guacamole, peel the avocado, remove the stone and mash in a bowl with a little salt and pepper and the lime juice. You can use a potato masher if you like.
  8. Once the sweet potatoes and tortillas are cooked take them out of the oven, turn the grill on to high. Scatter the beans and then the sweet potatoes over the tortillas, top with the grated cheese and put under the grill until the cheese is melting and bubbling.

​@we_are_food

Sign up

Love this? Sign up to receive our Today in 3 email, delivering the latest stories straight to your inbox every morning, plus all The Pool has to offer. You can manage your email subscription preferences at My Profile at any time

or
Tagged in:
Anna Jones
food honestly
food

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox