Organic Sweet Potato and Black Bean Nachos

Organic Sweet Potato and Black Bean Nachos

Ingredients:

  • 750g sweet potatoes, sliced into thin rounds
  • 1 tbsp Biona Organic Italian Extra Virgin Olive Oil
  • 1 red onion, finely sliced
  • 2 tbsp Red Wine Vinegar
  • 400g tin Biona Organic Black Beans, drained and rinsed. 
  • 200g Tomato Salsa Hot or Mild
  • 75g tortilla chips
  • 100g grated vegetarian cheddar
  • 1 large ripe avocado, chopped
  • 1 red chilli, chopped
  • Finely grated zest and juice 1 lime
  • A handful fresh coriander
  • Sour cream to serve (optional)

 

Methods:

  • Heat the oven to 220°C (200°C fan-assisted). Toss the sweet potatoes in the oil on a roasting tray, season with salt and a grinding of black pepper, then bake for 30 minutes until caramelised and tender.
  • Meanwhile, mix the red onion with the vinegar and a pinch of salt in a bowl. Set aside to quick-pickle for 25 minutes.
  • Turn the grill to a high heat. Top the sweet potatoes with the black beans and tomato salsa. Crush the tortilla chips in a bowl and mix with the grated cheese, then sprinkle over the potatoes. Grill for 6-8 minutes until everything looks golden and bubbling.
  • Toss the chopped avocado with the lime zest and juice, then scatter over the nachos with the fresh coriander and pickled red onion. Serve straight away and enjoy!
Biona Olive Oil 500ml
Biona Black Beans 400g