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Microwave sweet potato & black bean chilli

One serving of microwave sweet potato & black bean chilli

Microwave sweet potato & black bean chilli

Name: Microwave sweet potato & black bean chilli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 sweet potatoes (about 200g each); 10g salted butter; 1 garlic clove crushed; ½ small onion finely chopped; ½ x 400g can black beans drained and rinsed; ½ x 400g can chopped tomatoes; ½ tsp chilli powder; 1 tsp ground cumin; 100g frozen sweetcorn; soured cream guacamole, coriander leaves and lime wedges

Ailsa Burt

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Enjoy a speedy sweet potato topped with black bean chilli. Made in the microwave, it can easily be halved to serve one, and the chilli can be frozen for another day

Freezable

Gluten-free

Low calorie

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 sweet potatoes

(about 200g each)
10g salted butter
1 garlic clove

crushed
½ small onion

finely chopped
½ x 400g can black beans

drained and rinsed
½ x 400g can chopped tomatoes
½ tsp chilli powder
1 tsp ground cumin
100g frozen sweetcorn

To serve (optional)

soured cream

guacamole, coriander leaves and lime wedges

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Nutrition: Per serving

kcal419

low
fat7g

low
saturates1g
carbs68g
sugars27g
fibre17g

high
protein13g
salt0.4g

Method

step 1

Prick the sweet potatoes all over with a fork and put on a microwave-safe plate. Microwave on high for 5-6 mins until tender – a sharp knife inserted into the thickest part should go in easily.
step 2

Melt the butter in a large microwave-safe bowl, then stir in the garlic and onion. Loosely cover and cook on high for 1 min until softened. Stir in the black beans, chopped tomatoes, chilli powder, cumin and sweetcorn.
step 3

Cover again and microwave on high for 5 mins until bubbling and hot, then season and spoon this over the sweet potatoes. Top with soured cream, guacamole, coriander leaves and some black pepper, and serve with lime wedges for squeezing over, if you like.

Recipe from Good Food magazine, January 2023

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A star rating of 4.7 out of 5.7 ratings

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