Mexican Style Black Beans

with Roasted Sweet Potatoes and Guacamole

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Vegan
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Vegan
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Instructions

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1 Roast sweet potatoes

Preheat the oven to 225°C. Wash the sweet potatoes and cut into 1-1,5 cm thick slices. Place on a lined oven tray and drizzle with oil. Sprinkle with chilli flakes and salt. Roast for about 25-30 minutes until soft and nicely roasted.

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2 Prep vegetables

Meanwhile, peel and mince onion and garlic. Rinse tomatoes and cut in half. Heat oil in a large pan over medium-high heat. Fry onion and garlic for 2-3 minutes, then add the tomatoes and cook for 2 minutes.

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3 Add and simmer

Add rinsed and drained beans, miso paste, apple vinegar, chipotle, paprika powder and a splash of water. Stew for 10 minutes. Season with salt and pepper to taste.

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4 Make guacamole

Peel avocados and remove stone. Mash the avocados in a bowl. Add chopped chilli, chopped sun-dried tomatoes, half of the coriander and a good squeeze of lime juice. Season with salt. Top the roasted sweet potato slices with bean mixture and guacamole. Finish with the remaining fresh coriander.

Tips for fussy eaters

Keep the spices mild and serve the beans with a few spoons of brown rice, sweet potato mash and avocado slices.

Pro tip

If you don't like your guacamole spicy, cut the chillies lengthwise and remove all seeds and the white pips.

A little piece of Mexican heaven on a plate!

Cooking Time: 35 min

Cals 1464 · Prot 56.5 · Carbs 220.4 · Fat 46.2

Ingredients

Number of people

Sweet potatoes

Sweet potato 600 Grams
Olive oil 2 Tbsp
Chilli flakes 1 Grams
Salt 1 Tsp

Black bean mixture

Red onion 1 Pieces
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Black beans 300 Grams
Miso paste 30 Grams
Apple cider vinegar 15 ML
Chipotle powder 2 Grams
Paprika powder 2 Grams
Water 50 ML
Salt 0.75 Tsp
Black pepper 0.75 Tsp

Guacamole

Avocado 1 Pieces
Sun dried tomatoes 40 Grams
Fresh coriander 20 Grams
Lime 1 Pieces
Salt 0.25 Tsp

A little piece of Mexican heaven on a plate!

Cooking Time: 35 min

Cals 1464 · Prot 56.5 · Carbs 220.4 · Fat 46.2

Instructions

photo

1 Roast sweet potatoes

Preheat the oven to 225°C. Wash the sweet potatoes and cut into 1-1,5 cm thick slices. Place on a lined oven tray and drizzle with oil. Sprinkle with chilli flakes and salt. Roast for about 25-30 minutes until soft and nicely roasted.

photo

2 Prep vegetables

Meanwhile, peel and mince onion and garlic. Rinse tomatoes and cut in half. Heat oil in a large pan over medium-high heat. Fry onion and garlic for 2-3 minutes, then add the tomatoes and cook for 2 minutes.

photo

3 Add and simmer

Add rinsed and drained beans, miso paste, apple vinegar, chipotle, paprika powder and a splash of water. Stew for 10 minutes. Season with salt and pepper to taste.

photo

4 Make guacamole

Peel avocados and remove stone. Mash the avocados in a bowl. Add chopped chilli, chopped sun-dried tomatoes, half of the coriander and a good squeeze of lime juice. Season with salt. Top the roasted sweet potato slices with bean mixture and guacamole. Finish with the remaining fresh coriander.

Tips for fussy eaters

Keep the spices mild and serve the beans with a few spoons of brown rice, sweet potato mash and avocado slices.

Pro tip

If you don't like your guacamole spicy, cut the chillies lengthwise and remove all seeds and the white pips.

Ingredients

Number of people

Sweet potatoes

Sweet potato 600 Grams
Olive oil 2 Tbsp
Chilli flakes 1 Grams
Salt 1 Tsp

Black bean mixture

Red onion 1 Pieces
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Black beans 300 Grams
Miso paste 30 Grams
Apple cider vinegar 15 ML
Chipotle powder 2 Grams
Paprika powder 2 Grams
Water 50 ML
Salt 0.75 Tsp
Black pepper 0.75 Tsp

Guacamole

Avocado 1 Pieces
Sun dried tomatoes 40 Grams
Fresh coriander 20 Grams
Lime 1 Pieces
Salt 0.25 Tsp
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