Sweet po­tato na­chos

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SERVES 2 PREP 15 mins COOK 35 mins EASY V

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 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.

GOOD TO KNOW cal­cium • fi­bre • vit c •

3 of 5-a-day • gluten free

PER SERV­ING 691 kcals • fat 30g • sat­u­rates 8g • carbs 79g • sug­ars 36g • fi­bre 21g • pro­tein 16g • salt 1.5g

£1.95 per serv­ing

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