Use a spiraliser to give an extra flair and texture to this dish.
50g salsa verde
1 large avocado, itted and sliced into chunks
Big handful of coriander
1/2 lime, juiced
1 large sweet potato, peeled
1tbsp olive oil
1tsp chilli powder
1/2 tsp ground cumin
100g grated cheese
60g black beans, drained and rinsed
For the avocado salsa add the salsa verde, avocado, cilantro and lime to a food processor and blend until super creamy. Add to a small bowl.
Spiralise the sweet potato. Heat the oil over a medium high heat in a frying pan, then add the sweet potato, chilli powder, cumin and pinch of salt. Cook, stirring often, until the noodles are tender and coked (8-10mins).
Heat a frying pan over a medium high heat and add a tortilla to warm for a few seconds. Layer cheese, sweet potato mix, beans, cheese and another tortilla. Fry for a 2mins on each side. Cut and serve with the salsa as a dip.