Mexi beans on sweet potato
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- Total time:
- 65 min
- Preparation:
- 15 min
- Cooking:
- 50 min
- Serves:
- 6
- Category:
- Hot Meals
- RRP:
-
$6.50 ea iThis price is provided as a guide only and should be checked before using it as a listed menu price.
- Level:
- Easy
This price is provided as a guide only and should be checked before using it as a listed menu price.
Ingredients
500 g Sweet potato
10 g Cayenne pepper
10 g Ground cumin
10 g Ground cinnamon
10 ml Olive oil
1 each Onion
1 each Red capsicum
10 g Minced garlic
0.25 each Coriander bunch
5 g Chilli flakes
400 g Kidney beans
500 g Tomatoes, diced
10 ml Natural yoghurt
0.25 each Avocado
Recipe
- Preheat oven to 200 degrees
- Peel and chop sweet potatoes into bite sized chunks and place onto baking tray
- Sprinkle with half of the cayenne, cumin and cinnamon and drizzle with olive oil and toss to coat
- Roast for 40 minutes or until golden and tender
- Peel and roughly chop onion
- Over a medium heat, cook onion, capsicum and garlic for 5 minutes
- Add coriander, chilli and spices and cook for a further 5 minutes or until soft
- Add beans and tomatoes and stir
- Bring to the boil, reduce to a medium heat and leave for 30 minutes or until thickened and reduced
- Stir through the sweet potato
- Divide into individual portions and serve with a drizzle of yoghurt and avocado
Full description
Thank you to the team at St Andrew\\\\\\\\\\\\\\\'s Anglican College for sharing this recipe.