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Ingredients
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740g (4 large) desiree potatoes, skins on, finely sliced lengthways
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3 teaspoons Mexican spice mix
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250g punnet cherry tomatoes, sliced
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2 green shallots, chopped
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400g can black beans, rinsed and drained
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1 x 300g can corn kernels, drained
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2 green chillies, finely sliced
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1/2 cup chopped fresh coriander, plus extra leaves to serve
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1 medium avocado, mashed
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1 teaspoon ground cumin
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1 small garlic clove, crushed
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1 tablespoon lemon juice
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140g (1/2 cup) coconut yoghurt or Greek yoghurt, to serve
Method
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1Preheat oven to 220C/200C fan forced. Line two large baking trays with non-stick baking paper. Place potato slices in a large snap lock bag. Add spice mix and season. Seal bag and shake to coat evenly. Spread potato slices on tray. Spray with oil. Bake for 20-25 minutes or until golden and crisp.
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2Transfer potatoes to large serving tray. Scatter over tomato, shallot, beans, corn, chilli and coriander.
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3Combine avocado, cumin, garlic and lemon juice. Season. Spoon avocado mash over Nachos along with yoghurt, and sprinkle with extra coriander. Serve.
Source: taste.com.au
