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Sweet potato nachos

Sweet potato nachos with avocadoes and tomato salsa

Sweet potato nachos

Name: Sweet potato nachos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 3 small sweet potatoes (about 600g); 1 tbsp rapeseed oil; 400g can black beans drained; 100g tomato salsa; 40g cheddar grated; 1 avocado; 1 lime juiced; small bunch coriander leaves picked and roughly chopped; ½ red onion finely chopped

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 small sweet potatoes

(about 600g)
1 tbsp rapeseed oil
400g can black beans

drained
100g tomato salsa
40g cheddar

grated
1 avocado
1 lime

juiced
small bunch coriander

leaves picked and roughly chopped
½ red onion

finely chopped

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Nutrition: Per serving

kcal691
fat30g
saturates8g
carbs79g
sugars36g
fibre21g
protein16g
salt1.5g

Method

step 1

Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
step 2

Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
step 3

Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.

Recipe from Good Food magazine, November 2018

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A star rating of 4.5 out of 5.7 ratings

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