







Full of Mexican flavours, the black eye beans are loaded with beautiful spices and complimented with delicious oven baked sweet potato. This recipe serves 2, but you can double the weights of the ingredients for a family meal to make 4 portions. Approximately 600 calories per serving. 30 min preparation and cooking time.





This chilli goes great with some delicious chunky guacamole, we have a lovely recipe for delicious chunky guacamole here .





Ingredients





1 red onion

240g black eyed beans (drained)

½ tsp red chilli flakes

2 garlic cloves

2 tbsp oil

3tbsp tomato puree

2tsp smoked paprika

2tsp ground cumin

400g Sweet potato

4 spring onions

400g chopped tined tomatoes

50g rocket

1 tbsp balsamic vinegar





Method





Preheat the oven to 220°C / gas mark 7 and boil a kettle of water.





Peel the sweet potato and cut in half length ways and place in a saucepan. Cover with boiling water and cook for 10 minutes.





Finely chop or crush the garlic and onion, and slice the spring onions removing the ends. Place the spring onions in to a dish for later use. Drain and rinse the black eyed beans.





Place the sweet potato on a baking tray and drizzle lightly with oil. Place in the oven for 20 - 25 minutes turning them halfway through cooking.





Drizzle a pan with oil and heat the onion and garlic for 3 - 4 minutes or until softened.





Add to the onion and garlic mix the black eyed beans, cumin, paprika, chilli flakes and season with salt and pepper. Add the tomato puree and chopped tomatoes as well as 4 tbsp of water. Gently simmer for 15 - 20 mins until the sauce has thickened.





Now to serve it up!





Place the two sweet potato pieces on the side of the plate. In a separate ramekin add the chilli mix and sprinkle the spring onions on top of the chilli. Add the rocket and a drizzle of balsamic vinegar to finish off the dish!





Enjoy!