Microwave sweet potato & black bean chilli
By Ailsa Burt
Enjoy a speedy sweet potato topped with black bean chilli. Made in the microwave, it can easily be halved to serve one, and the chilli can be frozen for another day
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 419
-
fat 7g
-
saturates 1g
-
carbs 68g
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sugars 0g
-
fibre 17g
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protein 13g
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salt 0.4g
Ingredients
- 2 sweet potatoes (about 200g each)
- 10g salted butter
- 1 garlic clove, crushed
- ½ small onion, finely chopped
- ½ x 400g can black beans, drained and rinsed
- ½ x 400g can chopped tomatoes
- ½ tsp chilli powder
- 1 tsp ground cumin
- 100g frozen sweetcorn
- soured cream, guacamole, coriander leaves and lime wedges
Method
Prick the sweet potatoes all over with a fork and put on a microwave-safe plate. Microwave on high for 5-6 mins until tender – a sharp knife inserted into the thickest part should go in easily.
Melt the butter in a large microwave-safe bowl, then stir in the garlic and onion. Loosely cover and cook on high for 1 min until softened. Stir in the black beans, chopped tomatoes, chilli powder, cumin and sweetcorn.
Cover again and microwave on high for 5 mins until bubbling and hot, then season and spoon this over the sweet potatoes. Top with soured cream, guacamole, coriander leaves and some black pepper, and serve with lime wedges for squeezing over, if you like.
