Black Bean Chilli on a Baked Sweet Potato
Makes 2 servings

INGREDIENTS
Two, 200 g each Sweet potato (Weighed raw with the skin on, which you eat. Raw, peeled weight.)
Two tins, drained (480 g) Black beans, tinned and drained (Drained weight.)
100 g Onion
One tin (400 g) Chopped tomatoes, tinned
3 tsp (18 g) Chipotle paste
5 g Rapeseed oil
1 tsp Ground cumin
Half an avocado (70 g) Avocado (Flesh only. Half a medium avocado is about 70 g.)
One lime Lime juice
A handful Fresh coriander

METHOD
1. Prick the sweet potatoes, rub them with the oil and salt and bake at 200°C for 50 minutes until a knife slides in with no resistance.
2. In the last 20 minutes, fry the chopped onion in a dry non-stick pan until it softens, add the cumin and chipotle, then the tomatoes and beans. Simmer for 15 minutes until thick.
3. Split the potatoes, crush the flesh a little with a fork and salt it. Spoon the chilli in, and top with sliced avocado, lime and coriander.

Check ingredient packaging for allergen information.

RECIPE NOTES
The baking time depends on the potato more than the oven. A 200 g potato is done at 50 minutes; a 300 g one is closer to 70.
Avocado is 65 kcal of the total. Greek yogurt at 50 g in its place is about 30 and adds 5 g of protein, but brings dairy back in.

Full recipe: https://www.getfuel8.com/recipes/black-bean-chilli-baked-sweet-potato
