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Serving size
Ingredients
Ingredients
- 1 pepper
-
1 tbsp Mexican spice mix
- 100g Tomatoes Baby Seasonal Mix
- 2 garlic clove
-
230g black beans
-
200g passata
- 1 unwaxed lime
- 1 avocado
- 1 handful of fresh coriander
-
1 tbsp chipotle chilli paste (use half)
- 1 sweet potato
- 1 onion
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 72Kcal | 568Kcal |
| 300kJ | 2376kJ | |
| Fat | 2.9g | 23g |
| of which saturates | 0.6g | 4.9g |
| Carbohydrates | 11g | 88g |
| of which sugars | 3.2g | 26g |
| Protein | 2.0g | 16g |
| Salt | 0.09g | 0.69g |
| Fibre | 2.9g | 23g |
Ingredients
Ingredients
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 1 avocado (use half)
-
1 tbsp Mexican spice mix (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
200g passata (use half)
-
230g black beans (use half)
- 1 sweet potato (use half)
- 1 onion (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
-
1 tbsp chipotle chilli paste (use a quarter)
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 81Kcal | 583Kcal |
| 337kJ | 2438kJ | |
| Fat | 3.3g | 24g |
| of which saturates | 0.7g | 5.1g |
| Carbohydrates | 12g | 89g |
| of which sugars | 3.6g | 26g |
| Protein | 2.2g | 16g |
| Salt | 0.1g | 0.69g |
| Fibre | 3.2g | 23g |
Mexican-style Sweet Potato & Black Bean Stew with Avocado
Get cosy with this hearty Mexican-inspired stew. Studded with vitamin C-rich sweet potato and creamy black beans. Add spicy chipotle and Mexican spices for a subtle kick. Garnish with cooling avocado and a pico de gallo for lift! Perfect for banishing the winter chill.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a sieve & a small bowl
Roast the potato
- Dice the potato into 2cm chunks, then add to the lined baking tray. Toss with half the Mexican spice, 1/2 tsp oil, a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 15-20 mins, until soft and golden
Prep the rest & make the salsa
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Roughly dice the tomatoes. Thinly slice the pepper. Roughly chop the coriander
- In the small bowl, combine half the onion, half the tomatoes, three-quarters of the coriander, the juice of half the lime and a pinch of salt and pepper. Set aside
Simmer the stew
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the remaining onion and the pepper and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic, remaining Mexican spice, the half pack of chipotle (use less for less heat) and remaining tomatoes and cook for a further 2 mins
- Drain and rinse the beans, then add to the pan along with passata and 150ml water. Bring to a boil, then simmer for 4-5 mins, until thickened
Final steps
- Once roasted, stir the potato into the stew and cook for 1-2 mins. Add a squeeze of lime and season to taste
- Thinly slice the avocado
Plate up
- Share the stew between bowls, topped with the avocado, tomato salsa and remaining coriander. Garnish with any remaining lime, cut into wedges
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