Avocado and sweet potato nachos

Avocado and sweet potato nachos

These nachos are perfect for sharing and include the classic Mexican flavours of avocado, lime and coriander. It's also topped with spicy jalapenos, sweet potatoes and creamy feta.

5 out of 5 stars(3) Rate this recipe
Gluten free
  • Serves4
  • CourseStarter
  • Prepare30 mins
  • Cook40 mins
  • Total time1 hr 10 mins

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Ingredients

  • 300g sweet potato, cut into 1cm cubes
  • 1 tbsp sunflower oil
  • 200g cherry tomatoes, roughly chopped
  • ½ red onion, finely chopped
  • 2 avocados, diced
  • ½ tsp cumin seeds, toasted and crushed
  • 400g can black beans, drained and rinsed
  • 1 lime, juice
  • 1 handful coriander, chopped, plus extra leaves to serve
  • 200g plain tortilla chips
  • 3 tbsp drained sliced jalapenos
  • 150ml soured cream
  • ½ tsp sweet smoked paprika
  • 200g feta cheese, crumbled, or 200g medium cheddar, grated

Method

  1. Preheat the oven to 200°C, gas mark 6. Toss the sweet potato with the oil, season and spread out on a large baking sheet. Roast for 20 minutes, stirring halfway, until tender. Meanwhile, combine the tomatoes, onion, avocado, cumin, black beans, lime juice and coriander; season. Fold in the roasted sweet potato.

  2. On a large plate or an ovenproof dish (if serving hot), layer the tortilla chips up with the sweet potato mixture, jalapenos, spoonfuls of soured cream and dustings of paprika. Add crumbled feta between the layers if serving at room temperature, or if you want to eat it hot, use grated cheddar and bake in the oven at 220°C, gas mark 7, for 15-20 minutes. Scatter with some extra coriander leaves and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,128kJ/ 750kcals

Fat

48.7g

Saturated Fat

17.4g

Carbohydrates

58.8g

Sugars

9.9g

Fibre

13.5g

Protein

19.2g

Salt

1.8g

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