Smoky Black Beans

with Roasted Sweet Potatoes and Guacamole
Enjoy this little piece of Mexican heaven on a plate!
1,789 Reviews
Cals 899 · Prot 20 · Carbs 124 · Fat 39
Vegan
Try Hello Chef Now
45 min
Smoky Black Beans with Roasted Sweet Potatoes and Guacamole
Enjoy this little piece of Mexican heaven on a plate!
1,789 Reviews
Cals 899 · Prot 20 · Carbs 124 · Fat 39
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Sweet potatoes
Sweet potatoes
600 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Topping
Red onion
1 Piece
Garlic cloves
2 Piece
Cherry tomatoes
250 Grams
Olive oil
2 Tbsp
Black beans
240 Grams
Tomato paste
30 Grams
Maple syrup
20 ML
Smoked paprika powder
2 Grams
Taco seasoning
10 Grams
Black pepper
0.5 Tsp
Water
50 ML
Salt
0.5 Tsp
Guacamole
Avocado
2 Piece
Fresh coriander
15 Grams
Lime
2 Piece
Flaky sea salt
2 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast sweet potatoes

1 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan. Wash the sweet potatoes and cut them into 1 cm thick slices. Place the slices onto a lined baking tray. Drizzle with oil and sprinkle generously with salt and pepper. Roast for 30 min until soft and starting to crisp.
Prep

2 Prep

Meanwhile, peel and chop the onion and garlic. Halve the cherry tomatoes. Drain and rinse the black beans.
Simmer

3 Simmer

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion with a pinch of salt for 3 min. Add the garlic and cherry tomatoes and cook for 2 min further. Add the black beans, tomato paste, maple syrup, smoked paprika powder, taco seasoning, black pepper and a splash of water. Cook for 5 min. Season with salt.
Make guacamole

4 Make guacamole

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and transfer it to a bowl. Mash the avocado with a fork. Chop the coriander (reserve a few leaves for garnish) and add it to the avocado. Season with a generous squeeze of lime juice and the flaky sea salt. Mix well.
Serve

5 Serve

Top the roasted sweet potatoes with the beans. Garnish with the remaining fresh coriander. Serve with the guacamole.
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