Sweet Potato Queso Nachos

Method

1. Peel the sweet potato and slice into 1cm thick discs. Add the slices to a steamer and steam for 25 minutes or until soft.
2. Transfer the cashews to a small bowl and cover with hot water straight from the kettle. Set aside while you carry out the next steps.
3. Prepare the salsa by finely chopping the green chilli (remove the seeds if you don’t like hot), coriander, tomatoes and red onion. Add everything to a mixing bowl along with the juice of half a lime and salt and pepper. Stir to combine.
4. Then to prepare the guacamole, add the flesh of the avocado to a small mixing bowl aling with the juice of half a lime and pinches of salt and pepper. Mash with a fork until smooth.
5. To make the queso, drain the cashews and add them to a blender along with the steamed potato, 4tbsp of water and the remaining queso ingredients. Blend until smooth.
6. Drizzle a little olive oil into a frying pan on a medium heat. While the oil heats up peel and dice the garlic then add it to the pan and fry for 2 minutes stirring frequently.
7. Drain and rinse the black beans and add them to the frying pan along with the cumin, chilli, paprika, 4 tbsp water and generous pinches of salt and pepper. Fry for 5 minutes then use a potato masher or fork to mash half of the mixture.
8. To build the nachos add the tortilla crisps to a baking tray, spoon over the bean mixture, the salsa and drizzle with the queso. Finish with a couple of spoonfuls of guacamole. Happy date night!