Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 3 small sweet potatoes
- 5mL extra virgin olive oil cooking spray
- 1tablespoons Woolworths smoked paprika
- 1 cup Woolworths shredded tasty cheese
- 1/2 Woolworths light sour cream
- 1 garlic, crushed
- 1 lime, zested, cut into wedges
- 1/4 coriander
- 1 medium avocado, cut into wedges
- 420 Woolworths no-added-salt black beans, rinsed, drained
- 250 cherry tomatoes, halved
Description
A fiesta of flavours on a crispy canvas, this gluten-free sweet potato and black bean nachos will conquer your Mexican food cravings without breaking the bank.
Instruction tip
Use-it-up tip :Add sour cream to salad dressings, pasta bakes and mashed potato.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Cut potato into 0.5cm-thick rounds. Place potato on tray. Spray with oil and sprinkle with paprika. Roast for 20 minutes or until just tender.
Step 2 of 4
Top with cheese. Bake for a further 10 minutes or until tender and golden brown.
Step 3 of 4
Combine sour cream, garlic and zest in a bowl.
Step 4 of 4
Pick leaves from coriander. Top potato with sour cream mixture, avocado, beans, tomato and coriander. Season with freshly ground black pepper. Serve with lime.
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