Sweet potato nachos

This is actually a really healthy recipe.

It’s one of the best things to make as a family.

SERVES 4 PREP 15 MINS COOK 1HR 15MINS

✱ 4 medium sweet potatoes (around 600g), peeled and sliced into 5mm thick coins

✱ 1tbsp light olive oil

✱ 1 tsp 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 and liquid reserved

✱ 1 tsp ground cumin

For the salsa:

✱ 200g cherry tomatoes, roughly chopped

✱ Big handful of fresh coriander, finely chopped

✱ juice of 1 lime

1 Heat the oven to 200C/gas 4. For the nachos, toss the sliced sweet potatoes with the oil and salt on a large baking tray, then spread out into a single layer (you may need a second baking tray). Roast for 30–40 mins, flipping them over halfway through, until starting to turn golden.

2 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 mins until translucent. Add the mince, breaking it up with your spoon, and cook for a few mins according to the pack instructions, or until the mince is no longer pink if using beef. Stir in the cumin, coriander, paprika, chilli powder and sliced peppers. Stir until the peppers have defrosted and warmed through (about 5 mins if using fresh, until softened). Tip into a bowl and set aside.

3 For the refried beans, return the same pan to the heat and add the drained beans along with 100ml reserved liquid, 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.

4 Mix together all of the salsa ingredients in a small bowl and set aside.

5 Once the 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.

6 Return to the oven for 10–15 mins until the cheese has melted and crisped up in places. Remove from the oven, top with the salsa and some dollops of yoghurt, then serve.

Per Serving: 412 cals, 13g fat (5g saturated),

49g carbohydrates