Caribbean Black Bean Nachos

While the kumara is roasting, slice the mini flour tortillas into wedges. Place the tortillas in a single layer on a second lined oven tray (don't worry if they overlap slightly). Drizzle (or spray) with olive oil and season with salt and pepper. Bake until lightly golden, 8-10 minutes.

TIP: Keep an eye on them. You want them crisp, but not burnt!

While the tortilla chips are baking, drain the pineapple slices. Heat a large frying pan over a high heat. Cook the pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a plate and set aside to cool slightly. Meanwhile, finely chop the garlic and brown onion. Grate the carrot. Finely chop the cucumber and tomato. Cut the lemon into wedges. Drain and rinse the black beans.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until softened, 3-4 minutes. Add the black beans, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. Stir through the tomato paste, butter, water and vegetable stock powder. Simmer until the sauce has thickened, 1-2 minutes. Add the roasted kumara and stir to combine.

While the beans are cooking, finely chop the charred pineapple. In a small bowl, add the pineapple, cucumber, tomato, a generous squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.