Mexican-style Black Beans with Sweet Potato Wedges & Avocado Salad

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	622Kcal
	387kJ	2602kJ
Fat	4.4g	30g
of which saturates	0.9g	5.9g
Carbohydrates	13g	86g
of which sugars	3.3g	22g
Protein	2.4g	16g
Salt	0.1g	0.68g
Fibre	3.5g	23g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	627Kcal
	387kJ	2625kJ
Fat	4.4g	30g
of which saturates	0.9g	5.9g
Carbohydrates	13g	87g
of which sugars	3.3g	22g
Protein	2.4g	16g
Salt	0.1g	0.68g
Fibre	3.4g	23g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Mexican-style Black Beans with Sweet Potato Wedges & Avocado Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Vegan

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!

Cooking Instructions

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.

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