Mexican Sweet Potato & Black Beans
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 large sweet potatoes
- 1 small red onion
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup
- 3 spring onions
- 240g x canned black beans
- 1 lime
- 1 x 14 oz tin chopped tomatoes
- 1.7 fl oz water
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C fan / 400°F. Cut the sweet potatoes into small cubes (about 1½cm / ½″) and toss with olive oil and salt.
Step 2
Roast for 10–12 minutes until softened, but still have a slight bite to them.
Step 3
Place the onion and garlic in a large frying pan with a drizzle of olive oil and a pinch of salt. Cook for 5 minutes, stirring regularly, until the onion begins to soften.
Step 4
Then add the smoked paprika, maple syrup and spring onion; sauté for a couple of minutes.
Step 5
Once the sweet potatoes have finished roasting, add them to the onion mix, ensuring that they’re well coated. Sauté for 5 minutes before adding the black beans, lime juice and a pinch of black pepper; then add the tomatoes.
Step 6
Cook for 15 minutes on a low heat, slowly adding the water to ensure that the mixture remains thick and flavoursome (if you add it all in and the beginning, I find it dilutes the flavour and doesn’t create such a nice texture). Serve with guacamole.
Step 7
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