Sweet Potato and Black Bean Nachos
Sweet Potato and Black Bean Nachos



  • 750g sweet potato, sliced into 0.5cm rounds
  • 1 tbsp olive oil
  • 1 sliced red onion
  • 2 tbsp red wine vinegar
  • 400g tin of black beans, drained
  • 200g tomato salsa
  • 75g plain tortilla chips
  • 100g grated cheddar
  • 1 avocado, chopped
  • 1 lime, zest and juice
  • Handful of coriander, chopped
  • Preheat the oven to 220C. Toss the potatoes in the oil and season well, then roast for 30 mins until tender and caramelised. Meanwhile, mix the onion and vinegar with a pinch of salt and leave to quick-pickle for 25 mins in a bowl.
  • Heat the grill to high. Top the potatoes with the beans and salsa, crush the chips in a bowl and mix with the grated cheese, then sprinkle all over the potatoes. Grill the lot together for 8 mins or until everything is bubbling and golden. Toss the avocado with the lime juice and zest, then scatter over the hot nachos with a sprinkling of coriander and the pickled red onions. Serve immediately, and share with friends.
30 mins
4 serving

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