Loaded Mushroom and Sweet Potato Nachos
I’m not going to lie, I think I may have been Mexican in my past life because my obsession is real! Or maybe I was in a relationship with, best friends to or had some other connection with a Mexican person. Whatever may have been, what is happening now is I can’t get enough of Mexican food. No I haven’t been to Mexico, although it is in the top few places I want to go asap, but one of my friends in Berlin is Mexican and wow, his food and his mother’s food is beyond scrumptious. True Mexican from Mexicans in the comfort of your own home - you can’t beat it!
Being an adventurous cook, I like to try things within the boundaries of the “normal” cuisine but, when given the chance, it feels good to explore different flavour pairings and mediums. Something like guacamole, yes I know it’s the more western style Mexican food, I think should be kept within a few meters of it’s original mother. You can try this and maybe a little of that but not over board in adding different ethnic spins. Guacamole is bomb as is, don’t you agree?
When we get to speaking about our good friend Mr Nachos, it maybe a different story and I am sure you are well aware that people, across the globe, have experimented with the tortilla chips as their base in many different ways. Some good and some tragically horrible. When there is a will, there is always a way.
This loaded sweet potato nachos with delicious sauteed brown button mushrooms speaks for itself. Integrating tortilla chips and grated cheese as a base, the extra umph of tastiness comes from Freak of Nature’s Sweet Potato Curry, fresh cherry tomatoes, creamy avocado, nutty mushrooms and fresh herbs. That’s a whole lot of yum on a baking tray and it’s a killer! No leaving a single bit of space in that belly if you tackle it alone but when you team up with a buddy (or two), it’s a cool, calm and collected nibble platter made even more perfect with a bottle of rosé.
If you don’t have access to the Freak of Nature products (my Aussie/ American / British readers) simply omit it and instead, bake a chopped sweet potato for 20-30 minutes or until soft. Scatter the baked pieces of sweet potato across the tortilla chips (as would you do with the cooked Freak of Nature curry) and continue to finished the recipe with the normal remaining steps. Bingo - good as gold for all.
Enjoy my lovelies
xx
Loaded Mushroom and Sweet Potato Nachos
Ingredients
1 Freak of Nature Sweet Potato Curry Mix
300 grams tortilla chips
150 grams brown button mushrooms
1 tbsp vegan butter
5 parsley stalks, chopped with stems
100 grams vegan cheese, grated
To serve; corn kernels, cherry tomatoes, avocado, coriander, spring onions
Method
Prepare the sweet potato curry according to the instructions on the back of the Freak of Nature packet. Set aside.
In a small pan, heat the butter on medium high for 30 seconds before adding the mushrooms, parsley, garlic and a pinch of table salt. Cook for 3 minutes before stirring and cooking for a further 2-3 minutes. Don’t over cook, the mushrooms should be golden brown and have some volume/shape still left (not completely shriveled and wrinkled). Set aside.
In a medium 20x20 baking tray with a shallow edge, evenly scatter the tortilla chips making sure the entire bottom surface is covered. Scatter over the sweet potato curry, followed by the mushrooms and then the vegan cheese.
Bake in a preheated oven of 200℃ for 6-10 minutes or until the cheese has melted and is turning golden brown. Remove from the oven and top with remaining ingredients of choice (I used them all). Eat warm with spiced relish or chilli sauce.
