What can I make with sweet potatoes and black beans?

You have (Sweet potatoes + Black beans)

• 2 medium sweet potatoes (about 600g), cut into 2cm cubes
• 2 x 400g tins black beans, drained and rinsed

You’d add

• 1 onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, crushed
• 2 tsp ground cumin and 2 tsp smoked paprika
• 1 tsp chilli flakes or 1 tbsp chipotle paste
• 400g tin chopped tomatoes
• 1 lime, plus soured cream and coriander to serve
• 300ml water (store cupboard)
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oil in the pan over a medium heat and cook the onion and pepper for 8 minutes until soft.
2. Stir in the garlic, cumin, paprika and chilli and cook for 1 minute until fragrant.
3. Add the sweet potato, the tomatoes, the beans and 300ml water. Season with salt and pepper and bring to a simmer.
4. Cover and cook gently for 20 minutes, then uncover and cook for 5–10 minutes more, stirring now and then, until the potato is tender and the sauce has thickened.
5. Squeeze in the juice of half the lime, taste for seasoning and serve with soured cream, coriander and lime wedges, with rice or tortilla chips.

You have (Sweet potatoes + Black beans)

• 2 large sweet potatoes, scrubbed
• 400g tin black beans, drained and rinsed

You’d add

• 1 tsp ground cumin
• 1 garlic clove, crushed
• 50g cheddar, grated
• 2 tomatoes and ½ red onion, finely chopped
• 1 lime
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Prick the sweet potatoes all over with a fork, put them on the tray and bake for 45–50 minutes until completely soft when squeezed.
2. Meanwhile, mix the tomatoes and onion with a squeeze of lime and a pinch of salt to make a salsa.
3. About 10 minutes before the potatoes are ready, warm the oil in the saucepan, add the garlic and cumin for 30 seconds, then the beans and 3 tbsp water. Simmer for 5 minutes, crushing a few beans with a spoon, and season.
4. Split the potatoes open, fluff the insides with a fork and season. Spoon in the beans, top with the cheese and salsa and serve with lime wedges.

You have (Sweet potatoes + Black beans)

• 1 large sweet potato (about 350g), peeled and cubed
• 200g drained tinned black beans (about ¾ of a 400g tin)

You’d add

• 4 large flour tortillas
• 100g cheddar or mozzarella, grated
• 1 tsp smoked paprika
• 2 spring onions, sliced
• salsa or soured cream, to serve
• salt (store cupboard)

Method

1. Cook the sweet potato until very soft: microwave it in a covered bowl with 2 tbsp water for 6–8 minutes, or boil it for 10–12 minutes and drain well.
2. Mash the potato with the paprika and a pinch of salt, then stir in the beans and spring onions.
3. Spread a quarter of the mixture over half of each tortilla, scatter with cheese and fold over to make a half-moon.
4. Heat the dry frying pan over a medium heat and cook the quesadillas two at a time for 2–3 minutes a side, pressing down with a spatula, until golden and the cheese has melted.
5. Cut into wedges and serve with salsa or soured cream.