Mexi beans on sweet potato

Mexi beans on sweet potato
Total time:
65 min
15 min
50 min
Hot Meals
$6.50 ea i
This price is provided as a guide only and should be checked before using it as a listed menu price.


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


  1. Preheat oven to 200 degrees
  2. Peel and chop sweet potatoes into bite sized chunks and place onto baking tray
  3. Sprinkle with half of the cayenne, cumin and cinnamon and drizzle with olive oil and toss to coat
  4. Roast for 40 minutes or until golden and tender
  5. Peel and roughly chop onion
  6. Over a medium heat, cook onion, capsicum and garlic for 5 minutes
  7. Add coriander, chilli and spices and cook for a further 5 minutes or until soft
  8. Add beans and tomatoes and stir
  9. Bring to the boil, reduce to a medium heat and leave for 30 minutes or until thickened and reduced
  10. Stir through the sweet potato
  11. 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.

PO Box 1756, Coorparoo DC Qld 4151 PH 07 3324 1511 F 07 3847 8655

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