Spicy Mexican Nachos
- Easy
- Lunch, Vegetarian
- 40 minutes
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Spicy Mexican Nachos recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 2 tbsp olive oil
- 2 tbsp Mexican seasoning (2 tsp cayenne pepper, 2 tsp cumin, 2 tsp garlic powder)
- 2 onions, finely chopped
- 2 peppers, deseeded and finely chopped
- 500g sweet potato, peeled and diced into 1cm cubes
- 400g can chopped tomatoes
- 400g can kidney beans, drained
- 1 tin of sweetcorn, drained
- 1 veg stock cube and 200ml water
- 180g tortilla chips
- 100g mature cheddar, grated
- Salt and Pepper to season
Equipment
- Chopping board, knife, mixing jug, frying pan, wooden spoon, grater
Allergens
- Dairy (cheese), Celery (stock)
Method
- Chop the veg as indicated.
- Make sure the sweet potato is cut into 1cm cubes.
- Heat the oil in a frying pan on a high heat, add the onions and fry for 3 minutes.
- Now add the peppers, sweet potato and Mexican seasoning. The red cayenne pepper is hot and spicy, so add less if you prefer!
- Mix together well and fry on a medium heat for 4-5 minutes.
- Now add the chopped tomatoes and kidney beans to the pan, with a pinch of salt and pepper.
- Mix well and cook together for 5 minutes.
- Next, dissolve the stock cube into 200ml of boiled water in a mixing jug.
- Add the stock to the mixture.
- Stir in the sweetcorn, cover the mixture with a lid or some foil and lower the heat.
- Simmer for 10 minutes or until the sweet potatoes have softened.
- Whilst the mixture cooks, grate the cheddar, ready for serving.
- Evenly cover the base of your bowls with tortilla chips.
- Divide the mixture evenly between the bowls.
- Top each portion with the grated cheddar
- Crush some tortilla chips over the top.
- Enjoy!
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