Whip up a delicious dinner using nachos – the pantry staple you probably already have in your kitchen!
750 g frozen sweet potato wedges
½ x 230 g white corn tortillas
200 g jar mild taco sauce
125 g canned corn kernels, drained
400 g canned black beans, drained, rinsed
1 ½ cups grated pizza cheese blend
chopped avocado, to serve
- Spread the sweet potato chips over an oiled, large oven tray.
- Cook in a hot oven (200C), turning halfway, for about 20 to 25 minutes, or until crisp. Remove tray from oven. Transfer chips to a large oven-proof dish. Carefully toss tortilla strips through chips.
- Drizzle sauce over chip mixture. Sprinkle with corn, black beans and cheese. Return to the oven. Cook for a further 10 to 15 minutes, or until cheese is melted.
- Serve nachos with avocado.