Roasted Potato Nachos

Cook Time 1 hour

Serves 4

Ingredients

4 potatoes, cut into wedges

2 tbsp extra virgin olive oil, for the wedges

Pinch of salt, to season

50g cheddar cheese, freshly grated

2 tomatoes, diced

1 avocado, diced

1 long red chilli, finely chopped

3 sprigs of coriander, picked

Sour cream, to serve

Bean Chilli

2 tbsp extra virgin olive oil

1 red onion, diced, plus extra to garnish

1 red capsicum, deseeded and diced

2 garlic cloves, chopped

1 x 400g can of kidney beans, drained and rinsed

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp dried oregano

1 tsp chopped chipotle in adobo sauce

1 tbsp tomato paste

Method

Preheat the oven to 190°C.

Cut the potatoes into wedges and soak them in water for 30 minutes. Pat the wedges dry with a paper towel, then place them in a bowl with extra virgin olive oil and salt. Place the wedges onto a large baking tray and roast for 45-50 minutes or until golden and crisp, tossing halfway. 

Heat oil in a sauté pan over medium-high heat. Add the onion, capsicum, garlic, and season with salt. Cook, stirring regularly, for 5-8 minutes until the vegetables are softened and lightly caramelised. Add the beans and coat them with the onion mixture, then add the spices and oregano, followed by the chipotle and adobo sauce and tomato paste. Stir in and then add the stock. Cook with the lid on for 30 minutes until thick and rich. 

Remove wedges from the oven and top with the bean chilli and cheese. Return to the oven for 5 minutes to melt the cheese. Sprinkle over diced avocado, diced tomato, and onion. Dollop over sour cream and then garnish with chilli and coriander.