Recipes
Loaded Sweet Potatoes with Black Beans & Feta
If you have any leftovers, this dish is perfect as a packed lunch!
If you have any leftovers, this dish is perfect as a packed lunch!
Cook: 40 Mins
Serves: 5
Price: £0.91 per serving
Nutritional Information
Each 305g serving contains
Energy
5487kj
430kcal
5487kj
430kcal
22%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
3.7g
3.7g
Low
19%
19%
Sugars
22.6g
22.6g
Med
25%
25%
Salt
1.13g
1.13g
Med
19%
19%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1799kj/430kcal
Typical energy values per 100g:
1799kj/430kcal
Ingredients
1kg ASDA Creamy Sweet Potatoes, sliced into 1cm thick rounds
142g Red Pepper, thinly sliced
2 x cans of Black Beans
100g-200g Feta, crumbled to serve
Bunch of fresh Coriander, roughly torn to serve
200ml Beef Stock or Vegetable Stock
1 tsp optional Cumin
2 tbsp Vegetable Oil
Black Pepper
Method
1
Preheat your oven to 200°C/Gas Mark 7 FAN.
2
Evenly distribute the sweet potato across a baking tray and coat in 1 ½ tablespoons of oil. Season with pepper, then use your hands to ensure that the potatoes are evenly coated in oil, on both sides. Pop in the oven for 30 minutes, rotating the pieces half way through.
3
Meanwhile, add the remaining oil (½ tablespoon) into a nonstick frying pan over a high heat. Add the pepper to the pan to fry for around 3 minutes.
4
During this time, blend the contents of one can of black beans (along with the liquid in the tin) until smooth. Drain & rinse the other can.
5
Set the pepper aside, then to the same pan add the blended black beans, optional cumin, rinsed black beans and stock. Simmer for around 8 minutes, stirring occasionally.
6
As the beans cool they will thicken slightly, so take them off the heat when they look almost ready.
7
Top the roasted sweet potato with a few large spoonful of refried-inspired beans, peppers and a generous crumble of feta. Finish with a sprinkle of torn coriander and a crack of black pepper. Enjoy!