Potato Nachos with Kidney Bean Chilli

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Spicy veggie packed chilli beans with crispy potatoes, avocado, coconut yoghurt and lime. So delicious.

TIP: You can swap out fresh tomato for canned tomatoes if you need to. Also, we use COYO coconut yoghurt. It’s thick and luscious and has similar texture and flavour to sour cream.

Cook time: 30 mins

Method

1. Heat your oven to 180°C/350°F/Gas 4 and line a baking tray with baking paper.
2. Dry your sliced potatoes with some paper towel to remove most of the moisture.  Rub a teaspoon coconut oil & pinch of sea salt into the potatoes and spread them out onto the baking tray.  Bake in the oven for 20-30 mins until golden brown, the longer you bake them the crispier they will be.  Bake up to 45mins.
3. Make the chilli sauce by heating the ½ teaspoon of oil in a small pot to a medium heat.  Add the onion & garlic and cook for around 30 seconds.  Add the chopped tomatoes, cumin, chilli & salt.  Stir for around 30 seconds and add ¼ cup of water.  The water is needed to help break down the tomatoes.  Cook for around 5-10mins adding more water if necessary.  Add the zucchini and kidney beans and cook for another few minutes.   Set aside until your potatoes are ready.
4. Serve either on top or to the side of the sliced potatoes. 
5. Top with some or absolutely all of the suggested toppings.