What I use
For the tortilla chips
1 large sweet potato
2 parsnips
2 large beetroot
3 tablespoons olive oil
Seasoning of your choice (try salt, pepper, paprika, onion salt or nutritional yeast)
For the salsa
2 tins of organic chopped tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3 spring onions, finely chopped
1 large red onion, finely chopped
2 large cloves of garlic, finely grated
½ a medium hot chilli, finely chopped
Large handful of fresh coriander, finely chopped
For the guacamole
2 large ripe avocados
1 tablespoon olive oil
1 clove of garlic, finely grated
½ a chilli, chopped
1 lemon, juiced
4 cherry tomatoes, finely chopped
Small handful of fresh coriander, finely chopped
For fajitas
Tortilla wraps
Chilli
How I make it
For the tortilla chips
Preheat the oven to 165°c. Peel and very thinly slice the sweet potato, parsnip and beetroot with a large sharp knife or a mandoline. Then lay them out in a single layer on a baking tray sheet lined with greaseproof paper, drizzle with oil, season them with your choice of flavourings and pop the tray into the preheated oven to bake for about 20 minutes, at which point they should be ready for turning over. You should only need to do this once but check the chips regularly for colour while you make the accompaniments.
For the salsa
Simply empty the tinned tomatoes into a large bowl, add the olive oil and lemon juice, then stir through the onions, garlic, chilli and coriander. If you like a smoother consistency, whizz the salsa with a hand blender for about 30 seconds.
For the guacamole
Scoop out the avocado flesh, roughly chop it and then mash the pieces together with a fork to your preferred consistency; I like to leave a few chunks. Add the olive oil, grated garlic, chilli and lemon juice to the avocado. Season and mix well. Lastly, stir through the chopped tomato and coriander. Taste the guacamole and adjust the seasoning as needed.
When the tortilla chips are done, allow them to cool and then top generously with your homemade salsa and guacamole. Cheese is a great addition and I use a lovely plant-based ready grated version from Violife. I’ve also used jalapeños, fresh coriander, olives, red onion, and if you fancy turning it into more of a meal, tear some cooked chicken over too! I love marinated jackfruit on my nachos so flex it both ways.
For fajitas
Pile some of the chilli into soft tortilla wraps, top with your salsa and guacamole, then roll up and serve with homemade tortilla chips on the side. As with the nachos, you could add grated cheese of your choice, fresh coriander, sliced red onion, jalapeños and sour cream (or a vegan alternative) to your fajitas before rolling, or whatever you and your family fancy!