Sweet Potato, Spicy Black Beans & Guacamole
This is a great mid-week meal as it’s easy, healthy and delicious. You can cheat all the way with this recipe by buying ready-made refried beans and guacamole so it can be even quicker and easier. If you do the full version, it’s still simple and the combination of flavours is amazing!
Total time
45 minutes
Cuisine
Mexican, Central and South American
Meal
- mains
- lunches
Servings
2
Ingredients
- 2 medium-sized sweet potatoes
Bean mix (for a really quick meal, buy pre-cooked refried beans)
- 1 tin (400g) black beans, drained and rinsed
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp lime juice
- 1 tsp brown sugar or vegan syrup (eg agave or maple etc) – optional
Guacamole (for a really quick meal, buy pre-prepared guacamole or a plain avocado)
- 2 small ripe avocados
- 1 red chilli, de-seeded and finely diced
- ½ red onion, finely diced
- Bunch of fresh coriander, roughly chopped including stalks
- Juice of 1 lime
- Extra virgin olive oil
- Pinch of salt
Serving suggestions: fresh chilli, fresh coriander, vegan sour cream, nachos, salsa, grated vegan cheese, lime
Instructions
- Preheat the oven to 180º/350ºF/Gas Mark 4.
- Stab the potatoes a couple times with a fork and then pop them in the oven for around 45 mins or until soft in the middle.
Spicy bean mix
- Heat a little oil in a small saucepan on a medium heat and add the spices. Lightly fry for 30 seconds – 1 minute and then add the black beans.
- Cook the beans for around 5 minutes, stirring throughout.
- Add the lime juice and sugar, then cook for a further couple of minutes.
Guacamole
- Mash the avocado to the consistency of your choice.
- Mix all ingredients together in a small bowl and season to taste.
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