Sweet Potato Nachos

Ingredients

2 small sweet potatoes, thinly sliced
Spray of pure vegetable oil
2 cobs fresh corn, removed from cob
1/2 capsicum, diced
1 cup canned black beans, drained and rinsed
60g grated low fat cheese
1 small avocado, mashed

Salsa:

1 punnet cherry tomatoes, diced
1/2 red onion, finely chopped
2 Tbs chopped fresh coriander
1 lime, juiced
1 red chilli, finely chopped (optional)

Method

Line a large baking tray with baking paper and layer sweet potato slices over it, spray with oil.

Bake in a hot oven – 200 C – for 20-25 minutes, or until crisp and browned.

Meanwhile, combine salsa ingredients in a bowl and set aside.

Once sweet potato is cooked, remove from oven and sprinkle with corn, capsicum, black beans and cheese.

Place under grill for 5 minutes until cheese has melted and vegetables are heated through.

Remove from grill, top with salsa and mashed avocado. Serve immediately.

Credits: Health + Wellbeing Queensland

Photo Credits: Health + Wellbeing Queensland