Loaded Veggie Sweet Potato Nachos & A Chicken Breast

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

Slice your sweet potato[es] into discs (as finely as you can!) then add the sweet potato discs to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

Put the tray[s] 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!

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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

Peel and finely chop (or grate) your garlic

Drain and rinse your black beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of 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 (can't handle the heat? Go easy!) and cook for a further 1 min

Add 50ml [65ml] [80ml] water and your 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 your cherry tomatoes

Chop your coriander finely, including the stalks

Add the chopped cherry tomatoes, chopped coriander and remaining chopped onion to a bowl, squeeze in the juice of half your lime[s] and season with a pinch of salt – this is your tomato salsa

Cut the remaining lime[s] into wedges

Grate your cheddar cheese

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

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