Sweet potato nachos

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Nutrition Facts

Sweet potato nachos

Amount Per Serving

Calories 535 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 16mg5%

Sodium 935mg41%

Potassium 1479mg42%

Carbohydrates 82g27%

Fiber 19g79%

Sugar 15g17%

Protein 23g46%

Vitamin A 33633IU673%

Vitamin C 66mg80%

Calcium 267mg27%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Tuck into slices of sweet potato loaded with veggie mince, beans, cheese and salsa.

Prep Time25

Cook Time15

Sweet potato nachos40

Total Time1 20

Course: Main Course, starter

Cuisine: British

Servings:

Calories: 535kcal

Author: Joe Wicks

Equipment

Large baking tray
Large frying pan

Ingredients

4 medium sweet potatoes peeled and sliced into 5mm thick coins
1 tbsp light olive oil
1 tsp salt
60 g Cheddar cheese grated
4 tbsp low-fat natural yoghurt to serve

For the spiced mince

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

For the refried beans

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

For the salsa

200 g cherry tomatoes roughly chopped
big handful of fresh coriander finely chopped
1 lime juice
pinch of salt

Method

Preheat the oven to 200°C/180°C fan.
Toss the sliced sweet potatoes with the oil and salt on a large baking tray, then spread them out into a single layer (you may need a second baking tray). Roast for 30–40 minutes, flipping them over halfway through, until starting to turn golden.
For the spiced mince, heat the oil in a large frying pan over a medium-low heat. Add the onion and cook for about five minutes until translucent. Add the mince, breaking it up with your spoon, and cook for a few minutes according to the packet instructions, or 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 (about five minutes if using fresh, until softened). Tip into a bowl and set aside.
For the refried beans, return the same pan to the heat and add the drained beans along with 100 millilitres of the liquid reserved from the tin, the 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.
Mix together all of the salsa ingredients in a small bowl and set aside.
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.
Return to the oven for 10–15 minutes 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.

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