| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Servings |
people
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Ingredients
- 4 medium sweet potatoes
- 1 400g tin of black beans
- 1 medium Onion chopped
- 1 tbsp Extra virgin olive oil
- 1 tbsp Water
- 4 tbsp passata
- 1/4 tsp chilli flakes
- 1/4 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp Cumin Powder
- 1 small tin sweetcorn
- 2 ripe avocados peeled and mashed
- 1 tbsp lemon juice
- 1 large handful chopped coriander
- 1/2 Red chilli
- 1 lime quartered
- Sea salt and black pepper for seasoning
- 50 g grated mexican cheese
Ingredients
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Instructions
- Wash sweet potatoes, prick with a fork and place in oven on 180C for 30 mins or until cooked.
- In a frying pan heat the oil and add the onion and spices. cook for 5 mins and then add water and passata and cook for further 2 mins. Add beans and cook for further 2 mins. Set aside.
- Take the avocado and mix with the lemon juice.
- Take the cooked sweet potatoes and cut them in half. Fill with the bean mixture, followed by the sweet corn. Top with the avocado and then sprinkle over the grated vegan cheese. Then sprinkle over the chopped coriander and sliced chilli. Season
- Serve with some fresh lime and salad.