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Mexican Sweet Potato Nachos with Almond and Cashew Persian Fetta

Hearty Mexican sweet potato and beans, prepared in a spicy tomato sauce, served with dollops of avocado, creamy vegan Persian fetta and coriander. Perfect for nachos! The filling recipe serves 8 so you can easily cook it once, eat it twice. Store in the fridge for up to 3 days or freeze for later.

Serves 2* (see note above)


750g sweet potato
1 large brown onion
3 tbsp olive oil
45g Mexican taco spice mix
1 (400g) can mixed beans
1 (400g) can diced tomatoes

To serve
1 avocado
1 lime
120g corn chips or corn strips
1 tub Lauds Almond and Cashew Persian Fetta
Fresh coriander


  1. Peel and finely dice sweet potato and onion.
  2. Heat oil in a large pot over medium heat and add onion. Cook, stirring for 5 minutes then add diced sweet potato. Stir and cook for a minute. Add spice mix, strained canned beans, canned tomatoes and 1 cup water, mix well. Bring to the boil, then reduce heat, cover with a lid and simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Remove from heat.
  3. To serve, peel avocado and mash with a fork in a small bowl. Cut lime into quarters, juice one quarter over the avocado and mix. Spread corn chips on a large serving plate.
  4. Spread about 1.5 cups of the sweet potato mixture over the top. Top with mashed avocado and a couple of heaped tablespoons of the Almond and Cashew Persian Fetta. Garnish with coriander leaves and serve.
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