Avocado & sweet potato nachos

Name: Avocado & sweet potato nachos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 300 g sweet potato, scrubbed and diced 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/s coriander, chopped, plus extra leaves to serve; 200 g plain tortilla chips; 3 tbsp sliced jalapeños, drained; 150 ml soured cream; ½ tsp sweet smoked paprika; 200 g medium Cheddar, grated

These veggie black bean nachos feature the zingy Mexican flavours of avocado, lime and coriander. Grab a plate before they’re gone!

5 out of 5 stars(4) Rate this recipe

Gluten freeVegetarian

Serves4
CourseStarter
Prepare20 mins
Cook35 mins
Total time55 mins

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300g sweet potato, scrubbed and diced 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/s coriander, chopped, plus extra leaves to serve
200g plain tortilla chips
3 tbsp sliced jalapeños, drained
150ml soured cream
½ tsp sweet smoked paprika
200g medium Cheddar, grated

Preheat the oven to 200°C, gas mark 6. Toss the sweet potato with oil, then season and spread over a baking sheet. Roast for 20 minutes, stirring halfway, until tender.
Meanwhile, combine the tomatoes, onion, avocados, cumin, black beans, lime juice and coriander. Season, then fold in the roasted sweet potato.
On a large ovenproof plate or dish, layer the tortilla chips with the sweet potato mixture, jalapeños, spoonfuls of soured cream, a dusting of paprika and the Cheddar. Bake in the oven at 220°C, gas mark 7, for 10-15 minutes, or until the cheese has melted. Scatter with some extra coriander leaves and serve.