SWEET POTATO NACHOS

(Serves 4)

IngredIents:

4 medium sweet potatoes (around 600g), peeled and sliced into 5mm thick coins; 1tbsp light olive oil; 1tsp salt; 60g cheddar cheese, grated; 4tbsp low-fat natural yoghurt, to serve

For the spiced mince:

1tbsp oil; 1 red onion, diced; 100g veggie mince (or minced beef); ½tsp ground cumin; ½tsp ground coriander; ½tsp smoked paprika; pinch of chilli powder; 130g frozen sliced bell pepper (or the same amount of fresh, sliced)

For the refried beans:

400g tin of black beans, drained but liquid reserved; pinch of salt; 1tsp ground cumin

For the salsa: 200g cherry tomatoes, roughly chopped; big handful of fresh coriander, finely chopped; juice of 1 lime; pinch of salt

Method:

1. Preheat the oven to 200ºC/180ºC fan.

2. Toss the potatoes with oil and salt on a large baking tray, then spread out into a single layer

(you may need a second tray). Roast for 3040 mins, flipping over halfway through, until starting to turn golden.

3. For the mince, heat the oil in a large frying pan over a medium-low heat. Add the onion and cook until translucent (5mins). Add the mince, breaking it up with your spoon, and cook according to packet instructions, or until the mince is no longer pink if using beef. Stir in cumin, coriander, paprika, chilli powder and frozen (or fresh) sliced peppers. Stir until the peppers have defrosted and warmed through (about 5mins if using fresh, until softened). Tip into a bowl and set aside.

4. Return the pan to the heat and add drained beans with 100ml of liquid from the tin, 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 heat and set aside.

5. Mix salsa ingredients in a small bowl. Set aside.

6. Once the potato nachos are roasted, top with spoonfuls of refried beans, a layer of mince mixture and sprinkle over 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 salsa and dollops of yoghurt, then serve.