Sweet Potato and Black Bean Bake
Ingredients
- 1 tbsp olive oil
- 550g precooked black beans
- 350g sweet potatoes diced
- 1 medium onion finely chopped
- 1 tbsp chopped garlic
- 2 tsp smoked paprika
- 3 tsp ground cumin
- 1 tsp cayenne pepper (more or less to taste)
- 1 x 400g tin chopped tomatoes
- 1.5 tbsp tomato purée
- 200ml veg stock
- 75g grated cheddar (plus extra to serve- optional)
- Squeeze of lime
Preparation
Sauté the onion in the oil on a medium high heat until turning translucent. Add the garlic and sauté for a few more minutes before adding the spices, stir fry for a couple of minutes, then stir in the sweet potatoes, tinned toms, tomato purée and stock.
Cover loosely and bring up to a simmer for ten minutes, then stir in the beans.
Decant into a heat proof dish and scatter the grated cheese on top. And bake on 180 degrees for 15 minutes. Finish with a squeeze of lime.
Serve on its own, with rice, jacket potato or salad and Greek yoghurt.
