4large sweet potatoesor 2 sweet and two white potatoes
rapeseedcanola oil
salt and freshly ground pepper
<br>
<b>For the salsa</b>
3ripe tomatoesseeded and finely chopped
1small red onionfinely chopped
1red chilliseeds removed, finely chopped
2tspwhite vinegar or lime juice
1tbspfinely chopped parsley or coriandercilantro
salt and freshly ground pepper
<br>
<b>For the guacamole</b>
flesh of a large ripe avocado
1shallotpeeled and roughly chopped
1green chilliroughly chopped
handful coriandercilantro leaves
juice of 1 small lime
large dash Tabasco
salt and freshly ground pepper
<br>
<b>To serve</b>
300g| 10 1/2oz strong cheddar cheesefinely grated
150g| 5.3 oz Greek yoghurt or sour cream
150g| 5.3 oz tinned black beansrinsed and drained
lime wedges
Instructions
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.