The finished recipe. Black Bean Chilli on a Baked Sweet PotatoIngredients 1 to 6. 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 oilIngredients 7 to 10. 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 corianderStep 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.Step 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.Step 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.
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