Roasted sweet potatoes with black bean chilli

Name: Roasted sweet potatoes with black bean chilli
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Ingredients: 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 tsp sweet smoked paprika; pinch cayenne pepper; pinch ground cinnamon; 1 tbsp essential Waitrose Tomato Puree; 400 g can black beans, drained and rinsed; handful essential Waitrose grated cheddar; handful mint leaves, shredded

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Serves2
CourseBreakfast
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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Ingredients

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 tsp sweet smoked paprika
pinch cayenne pepper
pinch ground cinnamon
1 tbsp essential Waitrose Tomato Puree
400g can black beans, drained and rinsed
handful essential Waitrose grated cheddar
handful mint leaves, shredded

Method

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