A delightful twist on classic nachos, featuring roasted sweet potatoes and a savory bean topping.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking and saves time later.
Peel and dice the sweet potatoes into small cubes. Toss them with half of the olive oil and cumin seeds, then spread them on a baking dish.
Cut the sweet potatoes evenly to ensure they cook at the same rate.
Bake the sweet potatoes in the oven for 50 minutes, stirring halfway through, until tender and slightly caramelized.
Stirring halfway prevents sticking and promotes even roasting.
Heat the remaining olive oil in a frying pan over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Cook the onions until translucent for a sweeter flavor.
Stir in the paprika, canned tomatoes, and diced green pepper. Simmer for 5 minutes.
Simmering allows the flavors to meld together.
Mix in the kidney beans and cook for another 5 minutes.
Ensure the beans are heated through for a consistent dish.
Divide the tortilla chips among four ovenproof dishes. Top with the bean mixture, roasted sweet potatoes, and grated cheese.
Layering ensures every bite has a mix of flavors.
Bake the assembled nachos in the oven for 10 minutes, until the cheese is melted and bubbly.
Keep an eye on the cheese to avoid over-browning.
Mash the avocado with lemon juice and diced tomato to make a simple guacamole.
Add a pinch of salt to enhance the guacamole's flavor.
Serve the nachos hot, accompanied by the guacamole and sour cream on the side.
Serve immediately to enjoy the nachos at their best.
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