Name: Towering Nacho Traybake
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large sweet potato, peeled and diced; 1 tablespoon extra-virgin olive oil; Pinch flaky sea salt; One 13-ounce can chipotle-flavored refried beans; 2 tablespoons vegetable broth; 1 tablespoon nutritional yeast flakes; One 6-ounce bag lightly salted tortilla chips; One 14-ounce can pinto beans, drained and rinsed; 1 tablespoon chili jam or red pepper jelly; 1 tablespoon chopped jarred sweet piquante peppers, drained; 8 ounces cherry tomatoes, chopped small; 1 tablespoon chopped jarred sliced pickled jalapeño, drained; 2 avocados, chopped small; 1 lime, juiced; 1 scallion, finely chopped; Small handful of chopped cilantro; Flaky sea salt; Freshly ground black pepper; One 7-ounce carton plant-based crème fraîche; 1 lime, zested and juiced; 2 tablespoons sriracha; 1 tablespoon jarred sliced pickled jalapeño, drained; 1 tablespoon chopped jarred sweet piquante peppers, drained; Handful of chopped cilantro

For the sweet potato cubes: Preheat the oven to 350 degrees F (180 degrees C).

Place the sweet potato cubes on a sheet pan, drizzle with the extra-virgin olive oil, sprinkle with the sea salt, toss to coat and then bake for 15 minutes, until the cubes are soft in the middle and crisp on the outside. Whilst they bake prepare the other elements.

For the refried beans: Add the refried beans to a medium bowl together with the vegetable broth and nutritional yeast flakes and mix together. Spread onto the base of a 16 x12-inch sheet pan. Sprinkle the tortilla chips on top.

For the pinto beans: Add the drained and rinsed pinto beans to another bowl and roughly mash, leaving some texture. Stir in the chili jam and piquante peppers. Scatter around the sheet pan on top of the tortilla chips.

Remove the roasted sweet potato cubes from the oven and scatter over the top of the pinto beans.

Bake the whole thing for about 8 minutes, until heated through.

For the guacasalsa: To a bowl, add the tomatoes, jalapeño, avocados, lime juice, scallion and cilantro, then season with salt and pepper and stir well to combine.

For the lime crème fraîche: Mix together the crème fraîche and lime zest and juice, then pour into a squeezy bottle if using.

Remove the nachos from the oven and spoon the guacasalsa on top.

For the toppings: Squeeze over zig-zag lines of the crème fraîche (or spoon over if you don’t have a squeezy bottle), followed by zig-zag lines of the sriracha.

Scatter the jalapeño slices, piquante peppers and cilantro over the top and dig in.

On Tonight

Towering Nacho Traybake

Roasted Sweet Potato Cubes:

Refried Beans:

Pinto Beans:

Guacasalsa:

Lime Crème Fraîche:

Toppings:

Categories:

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