Bean and Sweet Potato Nachos
85 mins (prep 60, cooking 25)
21 ingredients
4 servings
A good twist on traditional nachos, these come from Linda McCartneys World Of Vegetarian Cooking. In fact, I did not make the sweet potato part, but I did make the rest of the recipe, and really loved the tomato/bean sauce. Omitting the sweet potatoes decreases cooking time by approx 60 minutes. I used only one whole green pepper, since I had no red pepper. I also made a spicy avocado guacamole, (see notes at end of recipe), and whipped some sour cream to accompany this, we loved it. Hope you enjoy them too!

Categories:  lunch~snacks , easy , north-american , tomato , main-dish , mexican , beans , <-4-hours , vegetarian , vegetable , snack , time-to-make ,
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Serving Size (456.02 g)
Servings 4
Amount per Serving
Calories 998.53 Calories from Fat 425.16
% Daily Value *
Total Fat 47.24g 290.73%
Saturated Fat 17.21g 344.22%
Trans Fat 0.04g %
Cholesterol 70.0mg 93.33%
Sodium 629.16mg 104.86%
Total Carbohydrate 109.48g 145.97%
Dietary Fiber 17.77 g 284.35%
Sugars 7.54 g %
Protein 37.27g 298.18%
Vitamin A 17656.94IU% Vitamin C 10.43mg%
Calcium 638.89mg% Iron 8.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, red chili, chopped tomatoes, chopped, fresh tomato