These tasty vegetarian nachos are perfect for a Mexican feast

Ingredients

• 2 medium sweet potatoes (about 400g each), peeled, cut into 3cm pieces
• 2 red onions, cut into thin wedges
• 2 green capsicums, coarsely chopped
• 2 tablespoons of olive oil
• 30g sachet Chipotle Tacos recipe base (see Tip)
• 400g can cherry tomatoes
• 420g can Mexe beans
• 170g packet of corn chips
• 1½ cups Mexican blend shredded cheese
• Guacamole, sour cream, and lime wedges, to serve