Loaded Veggie Sweet Potato Nachos

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice the sweet potatoes into discs (as finely as you can!)

Add the sweet potato discs to a baking tray with 1 tbsp [2 tbsp] vegetable oil and a pinch of salt

Tip: If you're cooking for 4, use 2 trays!

Put the tray in the oven for 15-20 min or until cooked through and starting to crisp

Tip: Give them a gentle mix up half way through!

Meanwhile, peel and chop the red onion[s] (as finely as you can!)

Peel and finely chop (or grate) the garlic

Drain and rinse the black beans

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium heat

Once hot, add 3/4 of the chopped onion (save the rest for later!) and cook for 2-3 min or until starting to soften

Once the onion has softened, add the chopped garlic and cook for 1 min

Add the drained black beans, tomato paste and chipotle paste and cook for a further 1 min

Add 50ml [80ml] water and the soy sauce and cook for 2-3 min or until a thick sauce remains

Once thickened, mash gently – these are your refried beans

Roughly chop the cherry tomatoes

Chop the coriander finely, including the stalks

Add the chopped cherry tomatoes, chopped coriander, and remaining chopped red onion to a bowl

Squeeze in the juice of 1/2 [1] lime and season with a pinch of salt – this is your tomato salsa

Cut the remaining lime into wedges

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon and discard

Scoop the avocado out of its skin[s] and spoon into a bowl

Add a pinch of salt and mash with a fork until smooth

Once smooth, add the juice of 1 [2] lime wedges and give it a good mix up – this is your smashed avocado

Grate the cheddar cheese

Once the sweet potato discs are cooked, dollop over the refried beans and top with the grated cheese

Return the tray to the oven for 2-3 min or until the cheese has melted – these are your sweet potato nachos