I decided to make homemade gluten free baked nachos with a few different ingredients to bring something new.
So I made one batch of nachos with sweet potato and another with beetroot.
I love how a plate full of colour just brings so much joy and this photo really does have me craving for more.
Loaded it up with a great black bean and sweet corn chilli, guac, sour cream and I tried to make my own cheese sauce inspired by @elavegan ‘s recipe but I still have to perfect it, so I’ll share that once it’s perfect.
I used @oatlycream fraiche for the sour cream. You can find the guacamole recipe here.
20 mins
+ 30 mins rest
15-20 mins
4
Ingredients
Nachos:
1 Small Sweet Potato
1 Cup Gluten Free Flour
1 Tbsp Oil
Pinch Himalayan Salt
1 Small Beetroot
2/3 Cup Gluten Free Flour
1 Tbsp Oil
Pinch Himalayan Salt
Bean Chilli:
1 Tsp Oil
¼ Tsp Asafoetida Powder
¾ Tsp Nutmeg Powder
1 Tsp Mixed Herbs
¾ -1 Tsp Himalayan Salt
1 Green Chilli
500g Passata
1 Tin Black Beans
160g Sweetcorn
1 Inch Ginger
1 Tsp Cumin Seeds
2 Sweet Mini Peppers
Method
Nachos:
1. Wash and steam the sweet potato and beetroot (separately or the beetroot could colour the potato).
2. Peel the skin off and mash. The beetroot could do with a quick blitz.
3. Mix together all ingredients to form a dough for the sweet potato and beetroot individually. The moisture for the vegetables should be enough to form a soft dough.
4. Wrap up and place in the fridge for 30 mins.
5. Preheat the oven at 180C
6. Take out the dough and roll out into a long rectangular shape.
7. Cut long strips about 1.5 inches wide.
8. Then cut those into triangles and pick with a fork so they don’t puff up in the bake.
9. Place on a baking tray and in the oven for 10 mins or until they start to firm up and brown.
10. Take out and let it cool down.
Chilli:
1. Heat the oil in a pan on medium heat.
2. Sauté asafoetida, nutmeg, chilli, ginger, cumin.
3. Add in passata and mixed herbs.
4. Add in sweet corn after 2 mins cover and cook for 3 mins.
5. Add in the black beans and chopped sweet peppers.
6. Cook for 7-10 mins.
Load up the platter with all the components. And dig in!!
