Save to your scrapbook
Roasted sweet potatoes with black bean chilli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Any leftover bean chilli makes a great breakfast, served on tortillas with guacamole and a fried egg.
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.
Typical values per serving: