Avocado and sweet potato nachos

Name: Avocado and sweet potato nachos
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 300 g sweet potato, cut into 1cm cubes; 1 tbsp sunflower oil; 200 g cherry tomatoes, roughly chopped; ½ red onion, finely chopped; 2 avocados, diced; ½ tsp cumin seeds, toasted and crushed; 400 g can black beans, drained and rinsed; 1 lime, juice; 1 handful coriander, chopped, plus extra leaves to serve; 200 g plain tortilla chips; 3 tbsp drained sliced jalapenos; 150 ml soured cream; ½ tsp sweet smoked paprika; 200 g feta cheese, crumbled, or 200g medium cheddar, grated

These natchos are perferct for a sharing starter and include classic Mexican flavours of avocado, lime and corriander. It is also topped with spicy jalapenos, sweet potatos and creamy, crumbled feta.

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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

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.
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.