Sweet potato and black bean nachos

Name: Sweet potato and black bean nachos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 750g sweet potatoes, sliced into 5mm rounds; 1 tbsp olive oil; 1 red onion, finely sliced; 2 tbsp red wine vinegar; 400g tin black beans, drained and rinsed; 200g ready-made tomato salsa; 75g tortilla chips; 100g grated vegetarian cheddar; 1 large ripe avocado, chopped; Finely grated zest and juice 1 lime; Handful fresh coriander

Portion size: Serves 4
Hands-on time 20 min, oven time 30 min
Difficulty: easy

Vegetarian

Save

This crowdpleaser of a dish proves you don’t need a basketful of expensive ingredients or a complicated recipe to eat well. Our sweet potato nachos recipe feeds four people for just £5.16.

For meat-lovers, our pulled pork nachos are a real winner too.

Join Extradelicious to unlock Cook Mode

Ingredients

750g sweet potatoes, sliced into 5mm rounds
1 tbsp olive oil
1 red onion, finely sliced
2 tbsp red wine vinegar
400g tin black beans, drained and rinsed
200g ready-made tomato salsa
75g tortilla chips
100g grated vegetarian cheddar
1 large ripe avocado, chopped
Finely grated zest and juice 1 lime
Handful fresh coriander

Join Extradelicious to unlock Cook Mode

Method

Heat the oven to 220°C/200°C fan/gas 7. Toss the sweet potatoes in the oil on a roasting tray, season with salt and a grinding of black pepper, then bake for 30 minutes until caramelised and tender.
Meanwhile, mix the red onion with the vinegar and a pinch of salt in a glass or ceramic bowl. Set aside to quick-pickle for 25 minutes.
Heat the grill to high. Top the sweet potatoes with the black beans and tomato salsa. Crush the tortilla chips in a bowl and mix with the grated cheese, then sprinkle over the potatoes. Grill for 6-8 minutes until everything looks golden and bubbling.
Recipe continues after advertising adslot-recipe-4
Toss the chopped avocado with the lime zest and juice, then scatter over the nachos with the fresh coriander and pickled red onion. Serve straightaway.