Ingredients

250 grams sweet potato peeled, thinly sliced

1/2 tablespoon olive oil

1/4 teaspoon paprika

salt & pepper to taste

400 grams corn kernels (tinned) drained and rinsed

1 tablespoon sour cream

1/2 lime juice

1 tablespoon coriander (fresh) fresh, chopped

1/2 capsicum (red) finely diced

Ingredients for Serving

300 grams black beans tinned, rinsed, drained

1/2 teaspoon cumin (ground)

1/2 limes halved

1/2 avocado finely diced

2 sprigs coriander (fresh)

salt & pepper

Method



Preheat oven to 200ºC

Line a large flat oven tray with baking paper.

Brush, spray or rub oil onto each sweet potato disc evenly on both sides. Sprinkle with paprika, salt and pepper.

Place on lined tray and bake until crisp for 8-12 minutes depending on how thin they have been sliced.

Blend half the corn kernels in a food processor with lime, coriander and sour cream. Transfer to a small bowl and mix through remaining corn kernels and red capsicum.

In a small bowl mix black beans, lime, olive oil, salt and pepper together.

Serve nachos in a bowl with corn dip, avocado, black beans, coriander leaves and extra lime wedges.