Sweet Potato Nachos

Nachos
2 small sweet potato, thinly sliced
Spray oil
2 cobs fresh corn, removed from cob
½ capsicum, diced
1 cup canned black beans (drained, rinsed)
60g grated low fat cheese
1 small avocado

Salsa
1 punnet cherry tomatoes, diced
½ red onion, finely chopped
2 tablespoons chopped fresh coriander
red chilli finely chopped (optional)
1 lime, juiced

Layer sweet potato slices over baking paper on baking trays and spray with oil.

Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.

Combine salsa ingredients in a bowl and set aside.

Pile sweet potato slices on one tray. Sprinkle with corn, capsicum, black beans and cheese.

Place under griller and grill for 5 minutes until cheese is melted and vegetables heated through.

Remove from grill and top with salsa and mashed avocado. Serve immediately. Serves 2.

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