Get your party started with this dish – vibrant in colour, flavour, and texture.

Prep time
20 mins
Cook time
25 mins
2 serves


    For the Nachos:

  • 2 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
    For the Salsa:

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

How to make:

  1. 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.
  2. Combine salsa ingredients in a bowl and set aside.
  3. Pile sweet potato slices on one tray. Sprinkle with corn, capsicum, black beans and cheese.
  4. Place under griller and grill for 5 minutes until cheese is melted and vegetables heated through.
  5. Remove from grill and top with salsa and mashed avocado. Serve immediately.
This healthy recipe was created by the nutrition team at Sanitarium Health Food Company. You can find this one and hundreds more here.