The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Black Beans with Sweet Potato Wedges & Avocado Salad
A smoky spicy bowl packed with black beans. Simmer with juicy tomatoes, paprika and onions. Swirl in rocket and coriander for greens, then dish up with a zingy rocket and avocado salad and sweet potato wedges on the side. Even better? Each serving packs 2/3 of your daily fibre!
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 avocado
- 1 unwaxed lime
- 110g baby tomatoes
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 garlic clove
- 1 onion
- 1 sweet potato
Nutritional Information
Calories: 622
Protein: 16g
Carbs: 86g
Fat: 30g
Ingredients
- 40g rocket (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 avocado (use half)
- 110g baby tomatoes (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 sweet potato (use half)
- 1 onion (use half)
- 2 tsp smoked paprika (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 627
Protein: 16g
Carbs: 87g
Fat: 30g
Mexican-style Black Beans with Sweet Potato Wedges & Avocado Salad
A smoky spicy bowl packed with black beans. Simmer with juicy tomatoes, paprika and onions. Swirl in rocket and coriander for greens, then dish up with a zingy rocket and avocado salad and sweet potato wedges on the side. Even better? Each serving packs 2/3 of your daily fibre!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl & a sieve
Get the wedges on
- Cut the sweet potato into wedges
- Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep the veg
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Drain and rinse the beans
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the garlic and half the onion, then cook for 5 mins, until softened
Build the dish
- Add the Mexican spice mix and paprika to the softened onion, then cook for 30 secs
- Add the passata and beans, then simmer for 5-10 mins, until thickened. Season with salt and pepper. Add a splash of water if needed
Make the avocado salad
- Roughly chop the coriander. Quarter the tomatoes. Dice the avocado into 1cm chunks. Quarter the lime
- In the medium bowl, mix the rocket with the avocado, tomatoes, half the coriander and the remaining onion
- Squeeze in the juice from half the lime (or to taste). Season with a pinch of salt and toss to combine
Finish & plate up
- Stir the remaining coriander into the beans
- Share the beans between bowls, with the sweet potato wedges and avocado salad alongside. Garnish with the remaining lime wedges
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