750g sweet potato
1 large brown onion
3 tbsp olive oil
45g Mexican taco spice mix
1 (400g) can mixed beans
1 (400g) can diced tomatoes
120g corn chips or corn strips
1 tub Lauds Almond and Cashew Persian Fetta
- Peel and finely dice sweet potato and onion.
- Heat oil in a large pot over medium heat and add onion. Cook, stirring for 5 minutes then add diced sweet potato. Stir and cook for a minute. Add spice mix, strained canned beans, canned tomatoes and 1 cup water, mix well. Bring to the boil, then reduce heat, cover with a lid and simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Remove from heat.
- To serve, peel avocado and mash with a fork in a small bowl. Cut lime into quarters, juice one quarter over the avocado and mix. Spread corn chips on a large serving plate.
- Spread about 1.5 cups of the sweet potato mixture over the top. Top with mashed avocado and a couple of heaped tablespoons of the Almond and Cashew Persian Fetta. Garnish with coriander leaves and serve.