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Roasted sweet potatoes with black bean chilli

Roasted sweet potatoes with black bean chilli

By Rima Moussa
10’ Prep time
60’ Cook time
70’ Total time
452 Calories
2 Serving

Summary

Any leftover bean chilli makes a great breakfast, served on tortillas with guacamole and a fried egg.
Rima Moussa 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes all over with a fork, place on a parchment-lined baking tray and roast for 1 hour or until tender; set aside to cool for 10 minutes.
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Step 2

Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 5 minutes until soft, then add the garlic, spices and tomato puree; cook for 1 minute more. Tip in the beans, add 4-5 tbsp water and season. Fry for 2-3 minutes, until warmed through (add a splash more water if it looks dry).
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Step 3

Split open the potatoes and pile in the beans, cheese and mint to serve. Greek yogurt or guacamole make a good addition, too.

Ingredient

  • Ground cumin
    Ground cumin
    1 tsp
  • Black beans
    Black beans
    400 grams
  • Sweet smoked paprika
    Sweet smoked paprika
    1 tsp
  • Garlic clove
    Garlic clove
    1
  • Essential waitrose tomato puree
    Essential waitrose tomato puree
    1 tbsp
  • Vegetable oil
    Vegetable oil
    1 tbsp
  • Essential waitrose red onion
    Essential waitrose red onion
    1
  • Large essential waitrose sweet potatoes
    Large essential waitrose sweet potatoes
    2

Nutrition Facts

View nutrition facts
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