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/es cayenne pepper; pinch/es ground cinnamon; 1 tbsp essential Waitrose Tomato Puree; 400 g can black beans, drained and rinsed; handful/s essential Waitrose grated cheddar; handful/s mint leaves, shredded

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Serves2
CourseBreakfast
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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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/es cayenne pepper
pinch/es ground cinnamon
1 tbsp essential Waitrose Tomato Puree
400g can black beans, drained and rinsed
handful/s essential Waitrose grated cheddar
handful/s mint leaves, shredded

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.

Typical values per serving when made using specific products in recipe