Smoky Bean & Cheese Sweet Potatoes
Quick microwaved sweet potatoes topped with a mild smoky bean chilli, cheese and a crunchy salad.
VeggieUnder 500 kcalMexicanHobFamily Friendly
4
Serves
10m
Prep
20m
Cook
481
Kcal
20.4g
Protein
77g
Carbs
9.2g
Fat
£1.38
Per portion
Add to the shop 10 items · approx £5.52
- Sweet potatoes800 g
- Black beans (drained)480 g
- Chopped tomatoes400 g
- Sweetcorn (drained)160 g
- Cucumber½
- Tomatoes3
- Reduced-fat cheddar80 g
- Lettuce½
- Onion1
- Garlic2 cloves
Already in the cupboard Check before you order
- Olive oil10 ml
- Smoked paprika1 tsp
- Ground cumin1 tsp
- Saltto taste
- Black pepperto taste
Kit you'll needMicrowave · Frying pan · Salad bowl
Method
- Scrub and prick the sweet potatoes and microwave on high for about 12 minutes, turning halfway.
- Carry on in 2-minute bursts until tender all the way through, then leave to stand for 2 minutes. More potatoes need longer.
- While they cook, fry the onion in the oil for 4–5 minutes, then add the garlic, paprika and cumin for a minute.
- Add the beans, tomatoes and sweetcorn and simmer for 10 minutes until thick and piping hot.
- Chop the lettuce, cucumber and tomatoes and mix them for the salad.
- Split the potatoes, fluff the middles with a fork and pile on the beans and cheese. Serve with the salad.
Tip: Pick potatoes of a similar size so they cook evenly. The microwave keeps it quick, though the skins will not crisp like oven-baked ones.
