Microwave sweet potato & black bean chilli
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
- Serves: 2 persons
- 2sweet potatoes (about 200g each)
- 10g salted butter
- 1garlic clove, crushed
- ½small onion, finely chopped
- ½x 400g can black beans, drained and rinsed
- ½x 400g can chopped tomatoes
- ½tsp chilli powder
- 1tsp ground cumin
- 100g frozen sweetcorn
- soured cream, guacamole, coriander leaves and lime wedges
Step 1Prick 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 2Melt 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 3Cover 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.