Nacho sharing wedges
- 3 large sweet potatoes
- 1tbsp rapeseed oil
- 1tsp smoked paprika
- 1⁄2tsp cayenne pepper
- 1 red onion, chopped
- 1 green pepper, chopped
- 300g can black eye beans, drained and rinsed
- 1⁄2tsp ground coriander
- 1tsp ground cumin
- 400g can chopped tomatoes
- 150ml reduced-fat soured cream
- 215g pot Asda Cool Tomato Salsa
- Fresh coriander, to serve (optional)
Preheat the oven to 200C/180C Fan/Gas 6.
Scrub the sweet potatoes clean, slice into wedges and put in a roasting tin. Toss with 2tsp of the oil, the paprika, cayenne and black pepper, to coat.
Bake for 45 mins, turning halfway through.
Heat the remaining oil in a large frying pan. Cook the onion and green pepper over a high heat until browned. Stir in the beans, ground coriander and cumin, then cook for 2 mins. Add the tomatoes and simmer for 15 mins, or until thick.
Serve the wedges with the bean chilli, topped with the soured cream, salsa and coriander, if you like.