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Vegan sweet potato nachos with beans and avocado

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • Vegan
  • Shellfish free
  • Seafood free
  • Healthier living
  • High in protein
  • High in dietary fibre
  • Low fat per serve

These vegan sweet potato nachos make for a fuss-free fiesta. With beans, avocado and coriander, it’s a feel-good taste sensation.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Vegan sweet potato nachos with beans and avocado

Ingredients

  • 1kg gold sweet potatoes, thinly sliced
  • 2 tbs extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 300g medium eggplant, finely chopped
  • 150g zucchini, finely chopped
  • 2 tsp smoked paprika
  • 400g can no-added-salt diced tomatoes
  • 2 x 400g cans no-added-salt red kidney beans, rinsed, drained
  • 40g Coles Nature’s Kitchen Plant Based Cheddar, grated
  • 1 small avocado, stoned, peeled, thinly sliced
  • 2 medium tomatoes, finely chopped
  • 1/3 cup coriander sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat air fryer to 200°C. Combine sweet potato in a large bowl with 2 tbs oil. Place in the basket of the air fryer and cook, tossing occasionally, for 20 mins or until the sweet potato is tender. (Alternatively, bake the sweet potato on lined trays in the oven at 200°C for 25 mins, turning once, or until tender.)
  2. Step 2

    Meanwhile, heat remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until just tender. Add the eggplant and zucchini and cook, stirring, for 5 mins or until the eggplant softens. Add the paprika and cook, stirring, for 30 secs or until aromatic.
  3. Step 3

    Add diced tomato and kidney beans. Reduce heat to low. Cook, covered, for 10 mins or until the vegetables are tender and the sauce thickens slightly.
  4. Step 4

    Arrange the sweet potato on a serving platter. Top with bean mixture, cheddar, avocado, chopped tomato and coriander. Season with pepper.

Recipe tip

Serve with lime wedges

Boost it: Cooking sweet potato chips in the air fryer or oven rather than frying is a great way to cut down on the amount of oil needed.

Bean nachos recipe

Bean nachos are a great party dish yet perfect for a cosy night in when an easy dinner is in order. Make a vegan version by loading them up with plenty of veggies, spices and plant-based cheddar for a flavour fiesta. Nachos are said to have been invented in Mexico in the 1940s by restaurateur Ignacio ‘Nacho’ Anaya, who was asked to whip up a snack for a group of American customers. It was a simpler dish made of corn tortillas, cheese and jalapenos. These days there are many forms which take inspiration from the Tex-Mex original. From beef brisket, pulled pork and shredded chicken to meat-free loaded nachos with grilled corn, guacamole, lettuce, capsicum, black olives and sweet potato, nachos have evolved in colours and flavours. Bean nachos prove popular as they bulk up the toppings in vegetarian or vegan nachos. You can use red kidney beans or black beans or four-bean mix, each option offers plenty of protein and fibre, giving these nachos extra points in the nutrition side of things.

Ingredients list: what goes in bean nachos

Much like black bean nachos, this recipe using red kidney beans is super easy to make as it uses canned beans - all you need to do is add them into the pan with the veggies. And just when you thought this recipe couldn’t get any more wholesome, slices of sweet potato are used as a super-tasty substitute for corn chips. This nachos recipe calls for a good serve of veggies - zucchini, eggplant- which add a healthy and unique spin on the classic dish. Tomatoes and onion are essential to great nachos so they are also included. And to give the beloved tray bake its signature smoky flavour is smoked paprika. Sliced avocado adds creaminess and coriander is also one a key player in nachos, giving the dish an aromatic hit. are added to the nachos before serving. A sprinkle of plant-based cheddar is the perfect finishing touch to these flavour-packed vegan nachos..

How to make bean nachos

Firstly, preheat an air fryer to 200°C, then coat the sweet potato slices in oil. Place them in the basket of the air fryer and cook for 20 minutes or until they’re tender. You may need to toss them around in the basket occasionally to ensure they’re cooked evenly. Don’t have an air fryer? Place the sweet potato slices in a lined baking tray and place in the oven at 200°C for 25 minutes or until tender. Cooking the sweet potato in an air fyer or oven boosts the health benefits of the dish because you’re not using as much oil to cook. Turn the sweet potato slices once during cooking time to make sure they’re evenly cooked. Then it’s time to cook your finely chopped veggies. Heat some oil in a large frying pan over medium heat then add the onion and cook for 3 minutes or until tender - this releases the onion’s sweetness which will flavour the veggies. Add the zucchini and eggplant, and cook for 5 minutes until the eggplant softens, which will add a smooth, creamy texture to the nachos. Add the smoked paprika and stir for about 30 seconds or until the spice releases its smoky aroma. Add the canned diced tomatoes and canned kidney beans to the pan. You will need to allow the dish to simmer for about 10 minutes to soften the veggies so turn the heat down to low and cover. Once the veggies are done and the sauce has thickened, remove the pan from the heat. Arrange the sweet potato on a serving platter, ensuring you cover the entire plate with the slices, then top with the bean mixture. Top with fresh chopped tomatoes and sliced avocados and a sprinkle of cheddar and coriander.

The best toppings for bean nachos

Add more wholesome toppings to these vegan bean nachos with shredded lettuce, grilled corn and capsicum. Pickled jalapeños and onions add a tangy bite, while sour cream and guacamole are a smooth, creamy extra to complete the beloved tray-baked dish.

If you like things hot, you can add a splash of Tabasco sauce for a real kick. Don’t forget the lime wedges – squeeze them over just before eating.

Now get cooking

The versatility of canned beans makes them a true pantry staple. Use them in recipes like this speedy one-pot bean and chicken cassoulet for a family dinner that’s ready in just 15 minutes. A tasty fuss-free lunch is sorted thanks to this no-cook tuna and bean salad, and for another plant-based option that’s packed with wholesome, tasty ingredients, you can’t go past this crispy tempeh and bean salad. Can’t stop thinking about nachos? These loaded fries with smoky beans are a winning twist on the crowd favourite.

 

Nutrition Information

Per Serve

Energy: 2230kJ/533 Cals (26%)

Protein: 20g (40%)

Fat: 17g (24%) 

Sat fat: 5g (21%)

Carb: 61g (20%)

Sugar: 23g (26%) 

Fibre: 26g (87%)

Sodium:  140mg (7%)

 

FAQs

Vegan sweet potato nachos with beans and avocado

Vegan sweet potato nachos with beans and avocado
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 1kg gold sweet potatoes, thinly sliced
  • 2 tbs extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 300g medium eggplant, finely chopped
  • 150g zucchini, finely chopped
  • 2 tsp smoked paprika
  • 400g can no-added-salt diced tomatoes
  • 2 x 400g cans no-added-salt red kidney beans, rinsed, drained
  • 40g Coles Nature’s Kitchen Plant Based Cheddar, grated
  • 1 small avocado, stoned, peeled, thinly sliced
  • 2 medium tomatoes, finely chopped
  • 1/3 cup coriander sprigs
    Description

    These vegan sweet potato nachos make for a fuss-free fiesta. With beans, avocado and coriander, it’s a feel-good taste sensation.

    Method
    1. Step 1

      Preheat air fryer to 200°C. Combine sweet potato in a large bowl with 2 tbs oil. Place in the basket of the air fryer and cook, tossing occasionally, for 20 mins or until the sweet potato is tender. (Alternatively, bake the sweet potato on lined trays in the oven at 200°C for 25 mins, turning once, or until tender.)
    2. Step 2

      Meanwhile, heat remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until just tender. Add the eggplant and zucchini and cook, stirring, for 5 mins or until the eggplant softens. Add the paprika and cook, stirring, for 30 secs or until aromatic.
    3. Step 3

      Add diced tomato and kidney beans. Reduce heat to low. Cook, covered, for 10 mins or until the vegetables are tender and the sauce thickens slightly.
    4. Step 4

      Arrange the sweet potato on a serving platter. Top with bean mixture, cheddar, avocado, chopped tomato and coriander. Season with pepper.