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Mexi Beans on Sweet Potato
Rating:
Created by:
QAST, St Andrew's 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
1Onion
1Red capsicum
10gMinced garlic
0.25Coriander bunch
5gChilli flakes
400gKidney beans
500gTomatoes, diced
10mlNatural yoghurt
0.25Avocado
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.
