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!