Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2971 / 856
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake sweet potatoes
Preheat the oven to 220°C/ 200°C fan. Scrub the sweetpotatoes, then cut them in half, lengthwise. Place cut side down onto an oiled, lined baking tray. Bake for 25-30 min until soft through.
Tip!To check if your sweet potatoes are fully cooked, stab them with a fork! If it's easy to push through, the potato is ready.
Meanwhile, finely chop the onion. Drain and rinse the blackbeans. Peel and mince the garlic. De-seed and chop the pepper. Finely chop the chives.
3 Make chilli
Heat a pan over a medium heat with a drizzle of oil. Add the onion and pepper and fry with a pinch of salt for 5 min. Add the garlic, coriandercuminpowder, smokedpaprika, a pinch of chipotle(spicy!) and stir for 1 min. Add the tomatopaste, blackbeans, measured water and stockcube and simmer for 5 min. Season and set aside.
4 Load potatoes
Once the sweetpotatoes are cooked, turn them over on the tray and sprinkle with half of the gratedcheeses. Top with the bean chilli and finally sprinkle with the rest of the cheeses. Bake for 5 min or until the cheese is melted.
Top the loaded sweetpotatoes with the sourcream, chopped chives, tomatosalsa and a squeeze of limejuice.