Sweet potato nachos
INGREDIENTS
4 medium sweet potatoes (orange kmara), peeled and sliced into 5mm thick coins
1 Tbsp light olive oil
1 tsp salt
60g cheddar cheese, grated
4 Tbsp low-fat natural yoghurt, to serve
SPICED MINCE
1 Tbsp oil
1 red onion, diced
100g veggie mince (or minced beef) ½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
Pinch of chilli powder
1 red capsicum, sliced
REFRIED BEANS
400g tin black beans, drained but
liquid reserved
Pinch of salt
1 tsp ground cumin
SALSA
200g cherry tomatoes, roughly chopped Big handful of fresh coriander,
Finely chopped juice of 1 lime
Pinch of salt
1 Preheat the oven to 200°C.
2 Toss the sliced sweet potatoes (kūmara) with the oil and salt on a large baking tray, then spread them out into a single layer (you may need a second baking tray). Roast for 30–40 minutes, flipping over halfway through, until starting to turn golden.
3 For the Spiced Mince, heat the oil in a large frying pan over a medium-low heat. Add the onion and cook for about
5 minutes until translucent. Add the mince, breaking it up with a spoon, and cook for a few minutes according to the packet instructions, or until the mince is no longer pink if using beef. Stir in the cumin, coriander, paprika, chilli powder and capsicum slices. Stir until the capsicum has softened, about five minutes. Tip into a bowl and set aside.
4 For the Refried Beans, return the same pan to the heat and add the drained beans along with 100ml of the liquid reserved from the tin, the salt and cumin. Mash with a potato masher in the pan, loosening with more bean liquid as needed, to make a creamy, slightly chunky paste. Remove from the heat and set aside.
5 Mix together all of the salsa ingredients in a small bowl and set aside.
6 Once the sweet potato nachos are roasted, top with spoonfuls of the refried beans, followed by a layer of the mince mixture and finally sprinkle over the grated cheese.
7 Return to the oven for 10–15 minutes until the cheese has melted and crisped up in places.
8 Remove from the oven, top with the salsa and some dollops of yoghurt, then serve.