Fully-loaded vegetarian sweet potato nachos with guacamole and salsa
Fully-loaded vegetarian sweet potato nachos with guacamole and salsa. Perfect for getting the party started!
Ingredients
- 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 chili 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 chili roughly chopped
- handful coriander cilantro leaves
- juice of 1 small lime
- large dash Tabasco
- salt and freshly ground pepper
- <br>
- <b>To serve</b>
- 10 ½ oz (300g) strong cheddar cheese finely grated
- 5 ¼ oz (150g) Greek yogurt or sour cream
- 5 ¼ oz (150g) tinned black beans rinsed 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 400°F (200°C). 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 yogurt and guacamole over the nachos and scatter with the salsa.
- Serve immediately with lime wedges on the side.
