Ingredients
- 1 x sweet potato
- 1 clove garlic
- ½ x avocado
- ½ x chili
- 3 tbsp sour cream
- ¼ tsp salt
- ¼ tsp black pepper
- ½ x lime
- 200 g kidney beans
- ½ pack taco spice mix
- 1 x spring onion
Method
- Thinly slice the sweet potato. The chips won't be as crispy as regular ones, but making slicing them as thinly as possible goes a long way.
- Place the sweet potato slices on a baking tray lined with baking paper and bake in the oven at 220 degrees celsius for about 15-20 minutes. Flip them halfway through.
- Mince the garlic and chili, and add to a bowl along with the avocado and sour cream. Mash with a fork or immersion blender and season with salt, pepper and lime juice.
- Fry kidney beans in a frying pan together with taco seasoning and a small splash of water, until the kidney beans are hot and the water is absorbed.
- Top the sweet potato nachos with taco beans, avocado dressing, finely chopped spring onion and chili.
