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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,903kJ/ 452kcals
Fat
16g
Saturated Fat
5.3g
Carbohydrates
60.6g
Sugars
26.7g
Fibre
14.3g
Protein
16.5g
Salt
1.2g
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