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Mexi beans on sweet potato
Rating:
Created by:
QAST, St Andrews Anglican College (Peregian Springs)
Total time:
65 min
Preparation:
15 min
Cooking:
50 min
Serves:
6
- Tegan Stuckey
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
- Preheat oven to 200 degrees
- Peel and chop sweet potatoes into bite sized chunks and place onto baking tray
- Sprinkle with half of the cayenne, cumin and cinnamon and drizzle with olive oil and toss to coat
- Roast for 40 minutes or until golden and tender
- Peel and roughly chop onion
- Over a medium heat, cook onion, capsicum and garlic for 5 minutes
- Add coriander, chilli and spices and cook for a further 5 minutes or until soft
- Add beans and tomatoes and stir
- Bring to the boil, reduce to a medium heat and leave for 30 minutes or until thickened and reduced
- Stir through the sweet potato
- 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.
