MEXICAN BEANS ON BAKED SWEET POTATO

A flavour and nutrient packed meat free meal. Great for dinner or reheat for a tasty lunch.

SERVES 4

INGREDIENTS

• 3-4 medium sweet potatoes (approx 500g each)

• 1 tbsp olive oil

• 2 medium red onions

• 3 cloves garlic, crushed

• 2 tsp ground coriander

• 3 tsp ground cumin

• ½ tsp chilli powder (optional)

• 2 x 400g cans crushed tomatoes

• ½ cup vegetable stock

• 1 large zucchini

• 1 red capsicum

• 1 can corn kernels, rinsed and drained

• 2 x 400g can red kidney beans, rinsed and drained

• 2 tbsp tomato paste

• 1 bunch fresh coriander

• 400g Greek yoghurt

• 200g grated cheddar cheese

METHOD

1. Preheat oven to 210C . Rinse and pierce sweet potatoes with fork. Place on baking tray lined with non stick baking paper and bake for 1-1.5 hours or until soft. Begin this step well before preparing the sauce

2. To make the Mexican bean sauce: heat olive oil in a large pan. Add onion until translucent and soft. Add cumin, dried coriander and garlic. Stir until fragrant (approx 1 minute)

3. Add the zucchini and capsicum and cook for 3-5 minutes or until vegetables begin to soften.

4. Add tomato and vegetable stock and simmer for 5 minutes.

5. Add beans, corn and tomato paste. Bring to the boil, reduce heat and simmer for 15-20 minutes. Add half the coriander leaves just before serving.

6. To serve, cut sweet potato in half length ways. Spoon mexican bean mix over the top, add a dollop of yoghurt and sprinkle of cheese and fresh coriander. Enjoy!

Mexican Bean on Baked Sweet Potato

Recipe from Bone Health Foundation