Black Bean Chilli on a Baked Sweet Potato

Make black bean chilli on a baked sweet potato, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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