Mexi beans on sweet potato

Rating:

apples-green

Created by:

QAST, St Andrews Anglican College (Peregian Springs)
Total time:
65 min
Preparation:
15 min
Cooking:
50 min
Serves:
6

Category:

Tags:

Ingredients

500gSweet potato
10gCayenne pepper
10gGround cumin
10gGround cinnamon
10mlOlive oil
1eachOnion
1eachRed capsicum
10gMinced garlic
0.25eachCoriander bunch
5gChilli flakes
400gKidney beans
500gTomatoes, diced
10mlNatural yoghurt
0.25eachAvocado

Method

  1. Preheat oven to 200 degrees
  2. Peel and chop sweet potatoes into bite sized chunks and place onto baking tray
  3. Sprinkle with half of the cayenne, cumin and cinnamon and drizzle with olive oil and toss to coat
  4. Roast for 40 minutes or until golden and tender
  5. Peel and roughly chop onion
  6. Over a medium heat, cook onion, capsicum and garlic for 5 minutes
  7. Add coriander, chilli and spices and cook for a further 5 minutes or until soft
  8. Add beans and tomatoes and stir
  9. Bring to the boil, reduce to a medium heat and leave for 30 minutes or until thickened and reduced
  10. Stir through the sweet potato
  11. Divide into individual portions and serve with a drizzle of yoghurt and avocado

Recipe description

Thank you to the team at St Andrew’s Anglican College for sharing this recipe.

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