Sweet potato nachos
Look at the photo. How good do they look? This is actually a really healthy recipe with loads of good stuff. It’s one of the best things to make as a family, just steam into it when it comes out of the oven. Cheese dripping down your chin… Mess everywhere… Fighting over the last crispy bits!
SERVES 4
• 4 medium sweet potatoes (about 600g), peeled and sliced into 5mm thick coins
• 1tbsp light olive oil
• 60g Cheddar, grated
• 4tbsp low-fat natural yogurt, to serve
FOR THE SPICED MINCE
• 1tbsp oil
• 1 red onion, diced
• 100g veggie mince (or minced beef)
• 1/2tsp ground cumin
• 1/2tsp ground coriander
• 1/2tsp smoked paprika
• Pinch chilli powder
• 130g frozen sliced mixed peppers
(or the same amount of fresh, sliced)
FOR THE REFRIED BEANS
• 400g tin black beans, drained but liquid reserved
• 1tsp ground cumin
FOR THE SALSA
• 200g cherry tomatoes, roughly chopped
• Big handful fresh coriander, finely chopped
• Juice 1 lime
1 Preheat oven to 200°C (180°C fan) mark 6.
2 Toss the sliced sweet potatoes with the oil and 1tsp salt on a large baking tray, then spread them out into a single layer (you may need a second baking tray). Roast for 30-40min, flipping them over halfway through, until starting to turn golden.
3 For the spiced mince, heat the oil in a large frying pan over low-medium heat.
Add the onion and cook for about
5min until translucent. Add the mince, breaking it up with your spoon, and cook for a few min, or according to the packet instructions (until the mince is no longer pink, if using beef). Stir in the cumin, coriander, paprika, chilli powder and frozen or fresh sliced peppers. Stir until the peppers have defrosted and warmed through (or for about 5min if using fresh, until softened). 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, a pinch of salt and the 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 together all of the salsa ingredients in a small bowl with a pinch of salt and set aside.
6 Once the potato nachos are roasted, top with spoonfuls of the refried beans, a layer of the mince mixture and finally sprinkle over the grated cheese.
7 Return to the oven for 10-15min until the cheese has melted and crisped up in places.
8 Remove from the oven, top with the salsa and some dollops of yogurt, then serve.