Sweet Potato and Eggplant Cheesy Nachos

Sweet Potato and Eggplant Cheesy Nachos

I like to sub out meat sometimes for my favourite vegetables. Nachos are perfect for this as they're so versatile - as long as you have lots of sauce and cheese you're winning (well that's what I think at least).

ingredients 

cheesy nachos

nachos recipe

nachos and cheese

nachos dinner

_ Sweet Potato and Eggplant Cheesy Nachos

Ingredients

6 medium sweet potatoes, cubed

3 large eggplants, cubed

1 packet Knorr veggie bake - roasted vegetables

1 x 400g tin kidney beans

1x 400g tin chopped tomatoes

30ml sriracha

30ml sweet chilli sauce

4 cups corn nacho chips

1 cup cheddar, grated

 

Preheat the oven to 180’c. Place the eggplants and sweet potatoes onto a roasting tray lined with baking paper. Sprinkle over the veggie bake seasoning. Roast for 20 minutes until soft.

Make the nacho sauce while the sweet potatoes and eggplants roast. Mix the beans, chopped tomatoes, sriracha and sweet chilli sauce in a medium pot and simmer for 10 minutes until reduced and slightly thickened.

Add the roast vegetables to the sauce and mix to combine. Spread the corn nacho chips over a baking tray and pour over the vegetables and sauce to cover. Top with cheese and bake for roughly 5 minutes or until melted and golden. 

November 18.