Black Bean & Sweet Potato Nachos by plantbasedbrandon

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Black Bean & Sweet Potato Nachos

plantbasedbrandon

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Picture for Black Bean & Sweet Potato Nachos

US

original

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Ingredients

2 Sweet Potatoes, peeled & Sliced thinly

1 15 oz can Black beans, drained and rinsed

½ red onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

2 tbs fresh parsley, chopped

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp chipotle pepper powder

1 tbs adobo sauce

1 tbs lime juice

vegan shredded cheese

guacamole

Chipotle Ketchup:

1 cup Ketchup

2 - 4 adobo peppers

1 tbs adobo sauce

Directions

Step 1

Once your onions and peppers are diced add them to a pan with the oil and sauté until the onions are translucent. Season to taste with salt & Black Pepper.

Step 2

Add in all of the seasonings, the adobo sauce, the black beans, the vegetable broth and mix thoroughly. Then use a potato masher to mash up some of the beans, add the cilantro/parsley, lime juice, mix thoroughly then turn off the heat.

Step 3

Peel and thinly slice the sweet potatoes. Then add them to a large bowl and add 1-2 tbs of avocado oil and season to taste with salt, garlic powder, smoked paprika and mix thoroughly. Add sweet potatoes to a lightly greased baking sheet and bake at 400F for 20 mins. Remove from oven, sprinkle with vegan cheese and bake for an additional 5 mins.

Step 4

Make your chipotle ketchup but adding all ingredients into a food processor or blender and pulse until smooth.

Step 5

Assemble your nachos by first adding some sweet potatoes to a plate, followed by the bean mixture and top it off with guacamole, chipotle ketchup and fresh parsley! Enjoy!

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