740g (4 large) desiree potatoes, skins on, finely sliced lengthways
3 teaspoons Mexican spice mix
250g punnet cherry tomatoes, sliced
2 green shallots, chopped
400g can black beans, rinsed and drained
1 x 300g can corn kernels, drained
2 green chillies, finely sliced
1/2 cup chopped fresh coriander, plus extra leaves to serve
1 medium avocado, mashed
1 teaspoon ground cumin
1 small garlic clove, crushed
1 tablespoon lemon juice
140g (1/2 cup) coconut yoghurt or Greek yoghurt, to serve
Preheat oven to 220C/200C fan forced. Line two large baking trays with non-stick baking paper. Place potato slices in a large snap lock bag. Add spice mix and season. Seal bag and shake to coat evenly. Spread potato slices on tray. Spray with oil. Bake for 20-25 minutes or until golden and crisp.
Transfer potatoes to large serving tray. Scatter over tomato, shallot, beans, corn, chilli and coriander.
Combine avocado, cumin, garlic and lemon juice. Season. Spoon avocado mash over Nachos along with yoghurt, and sprinkle with extra coriander. Serve.