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Baked sweet potatoes with fajita beans recipe

Baked sweet potatoes with fajita beans recipe

11 ratings

Soft baked sweet potato comes topped with a vibrant medley of veg, cooling yogurt and a kick of fiery crushed chillies in this speedy midweek meal, that takes just 35 minutes to make. If you're up for it, try adding a little extra heat with a spoonful of chipotle sauce. See method

Ingredients

  • 4 large sweet potatoes, scrubbed and pricked with a fork a few times
  • 1 tbsp olive oil, plus 2 tsp
  • 325g tin sweetcorn, drained
  • 180g cherry tomatoes, quartered 
  • 20g fresh coriander, ⅔ finely chopped, remaining leaves left whole
  • 1 lime, ½ juiced, the rest cut into 4 wedges
  • 1 onion, roughly chopped
  • ½ tsp crushed chillies
  • 2 x 400g tins taco mixed beans
  • 100g low-fat natural yogurt
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2505kj
    591kcal     30%

  • Fat

    8g 12%

  • Saturates

    2g 8%

  • Sugars

    32g 36%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 110.3g Protein 17.9g Fibre 22.9g

Method

  1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Microwave the sweet potatoes for 7 mins. Transfer to a baking tray, drizzle with 2 tsp oil and bake for 15 mins or until tender and crisp.
  2. Meanwhile, heat a dry frying pan over a high heat. Add the sweetcorn and cook for 5 mins, stirring occasionally, until the kernels are golden and charred. Tip into a bowl and set aside to cool. Stir in the tomatoes, chopped coriander and lime juice: season.
  3. Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and cook for 10 mins until soft and lightly browned. Add the chillies and beans and bring to a simmer for 2 mins.
  4. Divide the potatoes between 4 plates. Cut into each along the centre to open and fill with the hot beans. Add some sweetcorn and tomato salsa, then a dollop of yogurt. Scatter with the whole coriander leaves and serve with a wedge of lime.

See more Vegetarian recipes

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