Superfood Black Bean Chilli Over Roasted Sweet Potato With Zingy Guacamole & Crunchy Tortilla Chips
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a baking tray and a saucepan.
STEP 2
Prick theĀ sweetĀ potatoĀ all over with a paring knife or fork, then microwave on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potato from raw but it will take longer - just slice in half (or quarters if itās a very large potato) lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.Ā
STEP 3
Use scissors or a knife to cut theĀ freshĀ cornĀ tortillasĀ into triangles, place into your smaller baking tray and drizzle or brush them with a little olive oil. Once the sweet potato has had 5 minutes, bake the corn tortillas for the final 10 minutes of cooking time until perfectly crispy, turning halfway through. Season with a little salt and pepper. Remove and set aside.
STEP 4
Drain theĀ black beansĀ and reserve the juices. Add theĀ superfoodĀ chilli sauceĀ to your saucepan along with theĀ black beans. When there's around 5 minutes left on the sweet potato, place over a medium-high heat and warm through until piping hot, around 5 minutes. If the sauce reduces too much, add a little of the reserved black bean juices while cooking.
STEP 5
To make the guacamole, scoop out the flesh from theĀ avocadoĀ and place into a bowl. Finely chop theĀ corianderĀ (reserving a few leaves for garnishing) and add to the bowl with the avocado. Squeeze in theĀ limeĀ juice to taste, season with salt and add a drizzle of extra virgin olive oil (optional). Mash the avocado up with a fork and give everything a good stir to combine the flavours.
STEP 6
Remove theĀ sweetĀ potatoĀ from the oven, slice open lengthways and place half on each serving bowl or plate. Serve theĀ superfoodĀ chilliĀ over the top and then garnish withĀ guacamoleĀ and serve theĀ tortilla chipsĀ alongside. Garnish with any remainingĀ corianderĀ and enjoy!Ā
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Superfood Black Bean Chilli Over Roasted Sweet Potato With Zingy Guacamole & Crunchy Tortilla Chips
Superfood Black Bean Chilli Over Roasted Sweet Potato With Zingy Guacamole & Crunchy Tortilla Chips
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a baking tray and a saucepan.
STEP 2
Prick theĀ sweetĀ potatoĀ all over with a paring knife or fork, then microwave on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potato from raw but it will take longer - just slice in half (or quarters if itās a very large potato) lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.Ā
STEP 3
Use scissors or a knife to cut theĀ freshĀ cornĀ tortillasĀ into triangles, place into your smaller baking tray and drizzle or brush them with a little olive oil. Once the sweet potato has had 5 minutes, bake the corn tortillas for the final 10 minutes of cooking time until perfectly crispy, turning halfway through. Season with a little salt and pepper. Remove and set aside.
STEP 4
Drain theĀ black beansĀ and reserve the juices. Add theĀ superfoodĀ chilli sauceĀ to your saucepan along with theĀ black beans. When there's around 5 minutes left on the sweet potato, place over a medium-high heat and warm through until piping hot, around 5 minutes. If the sauce reduces too much, add a little of the reserved black bean juices while cooking.
STEP 5
To make the guacamole, scoop out the flesh from theĀ avocadoĀ and place into a bowl. Finely chop theĀ corianderĀ (reserving a few leaves for garnishing) and add to the bowl with the avocado. Squeeze in theĀ limeĀ juice to taste, season with salt and add a drizzle of extra virgin olive oil (optional). Mash the avocado up with a fork and give everything a good stir to combine the flavours.
STEP 6
Remove theĀ sweetĀ potatoĀ from the oven, slice open lengthways and place half on each serving bowl or plate. Serve theĀ superfoodĀ chilliĀ over the top and then garnish withĀ guacamoleĀ and serve theĀ tortilla chipsĀ alongside. Garnish with any remainingĀ corianderĀ and enjoy!Ā
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Shipping & Returns
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a baking tray and a saucepan.
STEP 2
Prick theĀ sweetĀ potatoĀ all over with a paring knife or fork, then microwave on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potato from raw but it will take longer - just slice in half (or quarters if itās a very large potato) lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.Ā
STEP 3
Use scissors or a knife to cut theĀ freshĀ cornĀ tortillasĀ into triangles, place into your smaller baking tray and drizzle or brush them with a little olive oil. Once the sweet potato has had 5 minutes, bake the corn tortillas for the final 10 minutes of cooking time until perfectly crispy, turning halfway through. Season with a little salt and pepper. Remove and set aside.
STEP 4
Drain theĀ black beansĀ and reserve the juices. Add theĀ superfoodĀ chilli sauceĀ to your saucepan along with theĀ black beans. When there's around 5 minutes left on the sweet potato, place over a medium-high heat and warm through until piping hot, around 5 minutes. If the sauce reduces too much, add a little of the reserved black bean juices while cooking.
STEP 5
To make the guacamole, scoop out the flesh from theĀ avocadoĀ and place into a bowl. Finely chop theĀ corianderĀ (reserving a few leaves for garnishing) and add to the bowl with the avocado. Squeeze in theĀ limeĀ juice to taste, season with salt and add a drizzle of extra virgin olive oil (optional). Mash the avocado up with a fork and give everything a good stir to combine the flavours.
STEP 6
Remove theĀ sweetĀ potatoĀ from the oven, slice open lengthways and place half on each serving bowl or plate. Serve theĀ superfoodĀ chilliĀ over the top and then garnish withĀ guacamoleĀ and serve theĀ tortilla chipsĀ alongside. Garnish with any remainingĀ corianderĀ and enjoy!Ā
