Dessertsdeliciouslyella
Mexican Sweet Potato & Black Beans
I’m pretty obsessed with this recipe — I love the smoky paprika and sweet maple syrup mix. I serve it with brown rice, guacamole and some cashew cream or plain coconut yoghurt.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C fan / 400°F. Cut the sweet potatoes into small cubes (about 1½cm / ½″) and toss with olive oil and salt.
2
Roast for 10–⏱️ 12 minutes until softened, but still have a slight bite to them.
3
Place the onion and garlic in a large frying pan with a drizzle of olive oil and a pinch of salt. Cook for ⏱️ 5 minutes, stirring regularly, until the onion begins to soften.
garlic2 clovesdrizzle of olive oil
4
Then add the smoked paprika, maple syrup and spring onion; sauté for a couple of minutes.
smoked paprika1 teaspoonmaple syrup1 teaspoon
5
Once the sweet potatoes have finished roasting, add them to the onion mix, ensuring that they’re well coated. Sauté for ⏱️ 5 minutes before adding the black beans, lime juice and a pinch of black pepper; then add the tomatoes.
lime1
6
Cook for ⏱️ 15 minutes on a low heat, slowly adding the water to ensure that the mixture remains thick and flavoursome (if you add it all in and the beginning, I find it dilutes the flavour and doesn’t create such a nice texture). Serve with guacamole.
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