Any leftover bean chilli makes a great breakfast, served on tortillas with guacamole and a fried egg.
Roasted sweet potatoes with black bean chilli
- Preparation time: 10 minutes, plus cooling
- Cooking time: 1 hours
2 large essential Waitrose sweet potatoes
1 tbsp vegetable oil
1 essential Waitrose red onion, sliced
1 garlic clove, crushed
1 tsp ground cumin
1⁄2 tsp sweet smoked paprika
pinch cayenne pepper
pinch ground cinnamon
1 tbsp essential Waitrose tomato purée
400g can black beans, drained and rinsed
handful essential Waitrose grated cheddar
handful mint leaves, Shredded
1. Preheat the oven to 200°C, 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.
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 purée; 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).
3. Split open the potatoes and pile in the beans, cheese and mint to serve. Greek yogurt or guacamole make a good addition, too.