Baked sweet potatoes with fajita beans recipe
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- Serves 4
- 5 mins to prepare and 35 mins to cook
- 591 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 2505kJ 591.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 32g
of the Reference intake
Carbohydrate 110.3gProtein 17.9gFibre 22.9g
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Method
- 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.
- 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.
- 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.
- 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
