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Avocado and sweet potato nachos
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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
handful coriander, chopped, plus extra leaves to serve
200g pack 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
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.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
Per serving (using feta)
This recipe was first published in March 2017.