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.