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Spicy sweet potachos

Spicy sweet potachos

This vibrant nachos-style dish is great for sharing

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1858kj 444kcal
  • Fat
    Med 24%
  • Saturates
    High 36%
  • Sugar
    Low 24%
  • Salt
    High 24%

% of adult’s reference intake | Carbohydrates per serving : 51g


  • 2 sweet potatoes, cut into wedges
  • 1 tbsp vegetable oil
  • 1/2 of 400g can red kidney beans, drained
  • 12 Co-op jarred sliced jalapeños, drained
  • 6 tbsp Co-op fiery hot tomato salsa
  • 60g Co-op Irresistible Somerset vintage Cheddar, grated
  • 2 spring onions, thinly sliced


  1. Preheat the oven to 200℃/fan 180℃/Gas 6
  2. Bring a large pan of water to the boil, cook the potato wedges for 5 mins, then drain
  3. Toss the wedges in the oil, then arrange in an ovenproof dish
  4. Scatter over the beans, jalapeños, salsa and cheese
  5. Bake for 20 mins, then sprinkle over the spring onion to serve

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