Caribbean Black Bean Nachos

While the sweet potato is roasting, slice the mini flour tortillas into wedges. Place in a single layer on a second lined oven tray (don’t worry if they overlap slightly). Drizzle or spray generously with olive oil and season. Bake until lightly golden, 8-10 minutes.

While the tortilla chips are baking, drain the pineapple slices. Heat a large frying pan over a high heat. Cook the pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a bowl. Finely chop the garlic and brown onion. Grate the carrot. Finely chop the cucumber and tomato. Cut the lime into wedges. Drain and rinse the black beans.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, stirring, until softened, 3-4 minutes. Add the black beans, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. Stir through the tomato paste, butter, the water and vegetable stock pot. Simmer until thickened, 1-2 minutes. Stir in the roasted sweet potato.

While the beans are cooking, finely chop the charred pineapple. In a small bowl, combine the pineapple, cucumber, tomato, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.