For a non-vegetarian option, try adding 1 cup shredded roasted chicken meat or chopped sliced salami with the corn. If you prefer, replace sweet potato chips with potato wedges.
750g bag frozen sweet potato chips
1⁄2 x 230g bag white corn tortilla strips
200g jar mild taco sauce
125g can corn kernels, drained
400g can black beans, drained, rinsed
1 1⁄2 cups grated pizza cheese (185g)
Chopped avocado, to serve
Spread the sweet potato chips over an oiled, large oven tray.
2 Cook in a hot oven (200C), turning halfway, for about 20 to 25 minutes, or until crisp. Remove tray from oven. Transfer chips to a large oven-proof dish. Carefully toss tortilla strips through chips.
3 Drizzle sauce over chip mixture. Sprinkle with corn, black beans and cheese. Return to the oven. Cook for a further 10 to 15 minutes, or until cheese is melted.
4 Serve nachos with avocado.