Ingredients

The following ingredients have 3 Servings
  • 4 large sweet potatoes (or 2 sweet and two white potatoes)
  • rapeseed (canola oil)
  • salt and freshly ground pepper
  • <br>
  • <b>For the salsa</b>
  • 3 ripe tomatoes (seeded and finely chopped)
  • 1 small red onion (finely chopped)
  • 1 red chilli (seeds removed, finely chopped)
  • 2 tsp white vinegar or lime juice
  • 1 tbsp finely chopped parsley or coriander (cilantro)
  • salt and freshly ground pepper
  • <br>
  • <b>For the guacamole</b>
  • flesh of a large ripe avocado
  • 1 shallot (peeled and roughly chopped)
  • 1 green chilli (roughly chopped)
  • handful coriander (cilantro leaves)
  • juice of 1 small lime
  • large dash Tabasco
  • salt and freshly ground pepper
  • <br>
  • <b>To serve</b>
  • 300 g | 10 1/2oz strong cheddar cheese (finely grated)
  • 150 g | 5.3 oz Greek yoghurt or sour cream
  • 150 g | 5.3 oz tinned black beans (rinsed and drained)
  • lime wedges

Instruction

  • Make the guacamole. Put all the ingredients in a blender or mini chopper and blitz until smooth. Season to taste.
  • Mix all the salsa ingredients together and season to taste.
  • Preheat the oven to 200C (400F). Drizzle a large tray with the oil and put in the oven.
  • Scrub the potatoes clean and dry. Cut into thin slices.
  • Spread onto the hot tray in a single layer and cook for about 10 minutes, flipping over halfway through. The potatoes are ready when fork tender and crisp at the edges.
  • Pile half the potato nachos onto a tray or oven-safe platter and add half the beans and cheese. Cook under a hot grill (broiler) until cheese melts.
  • Add the remaining potatoes, beans and cheese and repeat until cheese melts.
  • Add dollops of the yoghurt and guacamole over the nachos and scatter with the salsa.
  • Serve immediately with lime wedges on the side.