Fully-loaded vegetarian sweet potato nachos with guacamole and salsa

Name: Fully-loaded vegetarian sweet potato nachos with guacamole and salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 sweet potato; rapeseed oil; salt; black pepper; ; For the salsa; 3 tomatoes; 1 red onion; 1 red chili pepper; 2 tsp white vinegar; 1 tbsp parsley; salt; black pepper; ; For the guacamole; avocado; 1 shallot; 1 green chilli; Coriander; lime; Tabasco sauce; salt; black pepper; ; To serve; 300 g cheddar cheese; 150 g Greek yoghurt; 150 g black beans; lime

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5

2 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course
Appetizer

Fully-loaded vegetarian sweet potato nachos with guacamole and salsa

Shawn Wheeler

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Fully-loaded vegetarian sweet potato nachos with guacamole and salsa. Perfect for getting the party started!

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Ingredients

4 sweet potato or 2 sweet and two white potatoes, large
rapeseed oil canola oil
salt freshly ground
black pepper freshly ground
For the salsa
3 tomatoes seeded and finely chopped, ripe
1 red onion finely chopped, small
1 red chili pepper seeds removed, finely chopped
2 tsp white vinegar or lime juice
1 tbsp parsley cilantro, finely chopped, or coriander
salt freshly ground
black pepper freshly ground
For the guacamole
avocado flesh of a large ripe fruit
1 shallot peeled and roughly chopped
1 green chilli roughly chopped
Coriander cilantro leaves, handful
lime juice of 1 small lime
Tabasco sauce large dash
salt freshly ground
black pepper freshly ground
To serve
300 g cheddar cheese finely grated, strong; 10 1/2oz
150 g Greek yoghurt 5.3 oz; or sour cream
150 g black beans rinsed and drained, 5.3 oz; canned
lime wedges

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Instructions

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Make the guacamole. Put all the ingredients in a blender or mini chopper and blitz until smooth. Season to taste.
Mix all the salsa ingredients together and season to taste.
Preheat the oven to 200C (400F). Drizzle a large tray with the oil and put in the oven.
Scrub the potatoes clean and dry. Cut into thin slices.
Spread onto the hot tray in a single layer and cook for about 10 minutes, flipping over halfway through. The potatoes are ready when fork tender and crisp at the edges.
Pile half the potato nachos onto a tray or oven-safe platter and add half the beans and cheese. Cook under a hot grill (broiler) until cheese melts.
Add the remaining potatoes, beans and cheese and repeat until cheese melts.
Add dollops of the yoghurt and guacamole over the nachos and scatter with the salsa.
Serve immediately with lime wedges on the side.