Baked nachos with vegetables and guacamole, DS XXV, episode 22
Baked nachos with vegetables are a colorful option inspired by Mexican cuisine, perfect for a snack, dinner, or a get-together with friends. To keep the nachos crispy, use a moderate amount of vegetables and sauce, then bake briefly in a well-heated air fryer.
Preparation method
Peel and dice the sweet potato. Dice the onion and dice the bell pepper.
Heat olive oil in a pan and sauté the onion, bell pepper, and sweet potato. Season with chili pepper, salt, and oregano. After a few minutes, add the tomato passata, season with cumin, garlic, and coriander, then add the beans, corn, and ground cinnamon. Cook for a few more minutes.
In an ovenproof dish, add a layer of nachos, then vegetables, a few tablespoons of cream cheese, and salami slices. Repeat the layers, finishing with cheese. Bake in an air fryer at 200°C for about 6-8 minutes, until the cheese is melted and lightly browned.
Prepare the guacamole. Mash the avocado with a fork and mix with finely chopped shallot, seeded tomato, and chopped cilantro. Add lime juice and mix thoroughly. Serve the baked nachos with the guacamole.
