TODAY’S RECIPE: Sweet potato nachos

PERFECT healthy snack for film night — serves two

Ingredients

3 small sweet potatoes

1 tbsp rapeseed oil

400g can black beans, drained

100g tomato salsa

40g cheddar, grated

1 avocado

1 lime, juiced Handful coriander, leaves picked and roughly chopped

½ red onion, finely chopped

Method

1 Pierce sweet potatoes a few times and microwave for ten minutes, or bake at 180c/160c fan/gas 4 for 40 minutes.

2 Increase oven to 200c/180c fan/gas 6. Halve each sweet potato and scoop out half flesh to save for another meal. Cut potato skins in half lengthways, season and rub with oil. Line roasting tin with baking parchment, arrange potato skins in single layer and bake for 15 minutes until starting to crisp.

3 Scatter over black beans, salsa and cheese and return to the oven for 10 to 15 minutes until cheese is bubbling. Chop avocado and toss in lime juice. Top potato skins with avocado mix, coriander and red onion.

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