Prep time: 10 mins
Total time: 45 mins
Mexican beans on sweet potatoes
Fresh and spicy Mexican beans that can be used alongside traditional Mexican accompaniments (grilled corn, pico de gallo, whole wheat tortilla etc).
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, soy free, baked
1 x 400g can pinto beans (or 300 grams pre-soaked pinto beans)
4 medium sweet potatoes
1 brown onion, finely chopped
3 cloves garlic, minced
1 cup water
4 ripe tomatoes, diced
Handful fresh coriander
1 tsp paprika
1 tsp sumac
1 tsp ground cumin
Optional: sprinkle of nutritional yeast
If soaking your own beans - soak pinto beans in water for 6-8 hours before beginning.
Preheat the oven to 180°c and line a tray with baking paper.
Wash the sweet potatoes and prick them all over with a fork (this allows steam to release whilst cooking). Place the potatoes on the tray and roast for 40 minutes (turning potatoes after 20 minutes), or until a fork glides easily through the center of the potato.
Place onion and garlic in a large saucepan over medium heat with 2 tablespoons of water.
While the onion and garlic brown, dice tomatoes into 1 cm cubes and roughly chop the coriander.
Add spices to browning onions and garlic and allow them to aromatise for 1-2 minutes (add a teaspoon of water if mixture is sticking to the pan).
Add tomatoes and simmer together for 5 minutes until softened .
Add pinto beans and 1 cup of water.
Once bubbling, reduce heat slightly and simmer for 20 minutes (if canned beans) or until soft (approximately 40 minutes if home-prepared beans). Add more water if the mixture becomes too dry.
When sweet potatoes and beans are cooked, place one cooked sweet potato on each plate and slice down the middle. Fill with a scoop of bean mix and top with chopped coriander and an optional sprinkle of nutritional yeast.
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