MexicanBaked sweet potato with easy black bean chilli

Step-by-step method for making baked sweet potato with easy black bean chilli yourself.

Source: www.sainsburysmagazine.co.uk

Ingredients

Instructions

1. Preheat the oven to 200°C/gas 7. Scrub the sweet potatoes, prick with a fork and sprinkle with a little fine sea salt, which will stick to the damp skins. Bake directly on the oven shelf, but put a foil-lined baking tray on the shelf below to catch any sugary drips. Bake for
   1 hour or until soft. Split open (or halve), and top with one of the fillings below.
2. In a large saucepan, soften the onion in the oil for
   8-10 minutes then add the taco seasoning mix and the tomato purée. Cook, stirring, for
   1 minute then add the black beans, the chocolate and 200 ml water. Simmer for
   10 minutes.
3. Divide the black bean chilli between the halved or split sweet potatoes. Add a dollop of soured cream, sliced avocado, chopped coriander, red chilli and lime zest, to serve.

Nutrition

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