Sweet potato nachos

avocado black beans gluten free midweek meal nachos sweet potatoes vegetarian veggie nachos

N/A

Source

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

Method

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

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.

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.