sovegan.com
Nacho Traybake
These sweet potato nachos are the perfect sharer for that Friday film night!
Ingredients
Ingredients
- tins of black beans, drained + rinsed
- red peppers, deseeded + chopped
- frozen sweetcorn
- sweet potato, peeled + cut into 2cm (1”) chunks
- smoked paprika
- salt + pepper
- olive oil
- vegan plain yoghurt
- limes
- tortilla chips, or gluten-free corn tortilla chips
- vegan cheese, grated
For the salsa:
- avocado, diced
- tomato, diced
- fresh coriander, finely chopped
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Add the beans, pepper, sweetcorn and sweet potato to a large 30 x 40cm (12 x 16") baking tray lined with baking paper.
- 3
Mix the smoked paprika with pinches of salt and pepper and the olive oil. Drizzle over the beans and veg then roast in the oven for 20 mins until the sweet potato is soft.
- 4
Meanwhile to make the dressing, mix the yoghurt with the juice of 1 lime and pinches of salt and pepper then put to one side.
- 5
To make the salsa stir the avocado, tomato, coriander together along with pinches of salt and pepper and the juice from 1 of the limes.
- 6
Push the veg down to one end of the tray. Spread the tortilla chips over the other end. Sprinkle the chips with cheese and return to the oven for 5 mins until melted.
- 7
Remove the tray from the oven and dollop over the salsa.
- 8
Slice the remaining lime into wedges and add to the tray to serve along with the limey yogurt alongside.
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