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5.0 from 3 votes

Fully-loaded vegetarian sweet potato nachos with guacamole and salsa

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Make the guacamole. Put all the ingredients in a blender or mini chopper and blitz until smooth. Season to taste.
  2. Mix all the salsa ingredients together and season to taste.
  3. Preheat the oven to 200C (400F). Drizzle a large tray with the oil and put in the oven.
  4. Scrub the potatoes clean and dry. Cut into thin slices.
  5. 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.
  6. 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.
  7. Add the remaining potatoes, beans and cheese and repeat until cheese melts.
  8. Add dollops of the yoghurt and guacamole over the nachos and scatter with the salsa.
  9. Serve immediately with lime wedges on the side.