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    Roasted sweet potatoes with black bean chilli

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    Roasted sweet potatoes with black bean chilli

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

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 1 hours

    Serves: 2


    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.

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