Notes
Ingredients
3 sweet potatoes, cut into wedges
Drizzle light olive oil
1 red onion, diced
2 cloves garlic, crushe
1 stick celery, diced
1 carrot, diced
1 red pepper, diced
2 tsp. smoked paprika
2 tsp. ground cumin
1/2 tsp. chilli flakes
400g black beans
400g chopped tomatoes
1 tsp. brown sugar
Cheddar cheese, grated to top
1/2 avocado, sliced
3 spring onions, chopped
1 tbsp. soured cream
1/2 lime, cut into wedges
Method
Preheat the oven to 200°C fan/220°C/gas mark 7.
Place the sweet potato wedges onto a baking tray, drizzle with oil, season and toss together. Baked for 30-40 minutes until golden and cooked through.
While the wedges are cooking, heat some oil in a large saucepan over a medium-high heat. Add the red onion, garlic, celery, carrot and pepper, season and fry for 10 minutes until the veg has softened and is starting to take on some colour.
Add the spices and stir for 30 seconds.
Add the black beans, along with the liquid from the tin, the chopped tomatoes and the sugar. Season again and bring to the boil.
Turn the heat down and simmer for 30 minutes until the sauce is thick and rich. Add a little water if needed. Check for seasoning.
Serve the chilli over the wedges and sprinkle with the cheese. Top with avocado, spring onions, soured cream and a squeeze of lime juice.