For this dinner we'll use the reft of the pico de gallo and guacamole leftovers from earlier this week.
2
Thinly slice the sweet potato and place on a baking tray lined with parchment paper. Bake in the centre of the oven at 215 degrees for about 8-10 minutes. Flip them halfway through. Let them cool and crisp up a little on a cooling rack afterwards.
3
Heat the kidney beans in a frying pan with taco seasoning and a small splash of water.
4
Place the sweet potato slices on a plate, and top with beans, pico de gallo, guacamole, corn and sour cream. Serve with fresh lime juice.
