Cheesy Nacho Wedges with Black Bean Salsa

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a large baking tray with foil or baking paper. Scrub the potatoes and sweet potatoes, then chop them into 2cm-thick wedges. Tumble them onto the baking tray. Drizzle over 2 tbsp oil. Dust over the fajita seasoning and some salt and pepper. Turn the wedges a few times to coat in the spices and oil. Slide into the oven to roast for 45-55 mins till the wedges are soft on the inside and golden and caramelised on the outside. Turn them after 25 mins.

2. While the wedges cook, make the salsa. Dice the tomatoes and pop them in a sieve over a bow to drain away some of the excess liquid. Drain and rinse the black beans and tip them into a bowl. Peel and thinly slice the red onions and add them to the bowl. Finely grate in the zest from the lime and squeeze in the juice. Add a good pinch of salt and stir well to mix. Set to one side.

3. Coarsely grate the cheddar and set aside for later.

4. When the potatoes are cooked through, remove them from the oven. Stir the tomatoes through the black beans and onions. Spoon over the tomato and black bean salsa. Top with the grated cheddar. Slide back into the oven for 10-15 mins till the cheese has melted.

5. While the cheesy nacho wedges cook, halve the avocados and scoop out the flesh. Dice the avocados and set to one side.

6. Remove the wedges from the oven. Scatter over the avocado and spoon over the soured cream. Finish with a drizzle of sweet chilli sauce and serve.

7. Get Ahead
You can make the black bean salsa 1-2 days before you want to cook and serve the nacho wedges. Make the salsa, then transfer to a tub and seal, or cover the bowl you make it in with food wrap.

8. Love Your Leftovers
The loaded nacho wedges will keep for up to 3 days in the fridge in airtight tubs. Divide the wedges between tubs and seal. Cover and reheat in the microwave or in the oven, till piping hot.