Baked sweet potatoes with bean salsa recipe

Baked sweet potatoes with bean salsa

Created by The Tesco Recipes team

These filled sweet potatoes make a satisfying veggie meal, loaded with fresh, tangy flavours. You could use regular baked potatoes, if you like, but sweet potatoes have a lovely rich, buttery texture. You'll have leftovers for our calzones too – see tip, below.

See method
  • Serves 4
  • Takes 55 mins
  • 559 calories / serving

Ingredients

  • 1.5kg sweet potatoes
  • 400g tin black beans, drained and rinsed​
  • 1 ripe avocado, peeled, destoned and sliced
  • 100g cherry or baby plum tomatoes, chopped
  • 200g tin sweetcorn in water, drained
  • 200g reduced-fat salad cheese, crumbled into small pieces
  • 15g pack fresh coriander, leaves picked, chopped
  • 2 limes, juiced
  • ¼ tsp smoked paprika
  • ¼ tsp ground cumin
  • pinch crushed chillies
  • ½ garlic clove, finely grated
  • 1½ tbsp olive oil
  • 2 tbsp toasted mixed seeds

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Each serving contains

Energy
2345kJ 559.0kcal
28%
Fat
20g
medium28%
Saturates
6g
low30%
Salt
1.3g
low22%
Sugars
32g
high36%

of the Reference intake

Carbohydrate 69.7gProtein 18.9gFibre 13.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Prick the sweet potatoes a few times with a fork and place half in the microwave. Cook for 12 mins on high* until beginning to soften. Repeat with the remaining potatoes.
  2. Transfer to a shallow baking tray and bake for 15-20 mins until soft and crisp.
  3. Mix the black beans, avocado, tomatoes, sweetcorn and salad cheese in a bowl. Add most of the coriander and season. In a separate bowl, mix the lime juice, spices, garlic and oil.
  4. Split 4 cooked sweet potatoes and spoon over the bean salsa. Drizzle over the lime dressing and scatter over the seeds, then scatter with the remaining coriander to serve.
  5. Leave the other cooked potatoes to cool, then chill for 2-3 days for use in our calzones recipe (see tip, below).
    • *Timings are based on a 900W microwave and will vary depending on your device.

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