Twice-beaked-sweet-potatoes-bean-chilli

Twice-baked sweet potatoes with bean chilli

Mixed beans and silky avocado add colour to this spicy dish

By , 31 January 2019

(3 votes)

Twice-baked sweet potatoes with bean chilli
  • 1 Hour 30 Mins

  • Serves: 4

  • Price: £1.07 per serving

Nutritional Info
Each 429g serving contains
  • Energy

    1562KJ

    373KCAL

    19%
  • Fat

    9.9g

    low

    14%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    17.6g

    low

    20%
  • Salt

    0.90g

    low

    15%
5
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 4 small sweet potatoes
  • 6 cherry tomatoes, quartered
  • 2 spring onions, finely sliced
  • 15g coriander, chopped
  • 1tsp rapeseed oil
  • 2 cloves garlic, finely chopped
  • 400g tin Asda Mixed Bean Salad in Water, drained and rinsed
  • 198g tin sweetcorn, drained
  • ½tsp smoked paprika
  • 1tbsp Cajun seasoning
  • 400g tin chopped tomatoes
  • 1 small avocado, peeled, destoned and cut into small chunks
  • 1 lime, sliced, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Prick the sweet potatoes with a fork, then roast on a tray for 55 mins. Allow to cool a little, then halve and scoop the flesh into a bowl, reserving the skins.

  • Mix in the cherry tomatoes, most of the spring onions and half the coriander. Season with freshly ground black pepper, spoon back into the skins and bake for 15 mins.

  • Meanwhile, heat the oil in a pan on a medium setting, add the garlic and fry for 2 mins. Add the beans, sweetcorn, paprika, Cajun seasoning, chopped tomatoes and 100ml water. Stir, then simmer for 25 mins until thickened.

  • Spoon the beans over the sweet potatoes and top with the avocado. Sprinkle with the remaining spring onions and coriander, then serve with the lime slices on the side.