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Sweet potato and black beans stew

This Mexican-style spiced sweet potato and black beans stew is filling, healthy and vegan -  so it’s ideal on vegetarian days or for those who are on a healthy diet. Serve it with brown rice, tortilla chips or flatbread. You also add a dollop of soured cream (or Greek Yogurt) if dairy is not an issue for you.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 garlic clove
  • 1 large sweet potato
  • 1 carrot
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chipotle paste
  • 2 tsp tomato purée
  • 1 handful of ripe tomatoes
  • 1 tin black beans drained
  • 100 g spinach kale or spring greens
  • 1 lime
  • 4 Tbsp chopped coriander leaves

Method
 

  1. Finely slice the onion and garlic. Chop the carrot and sweet potato into bite-sized chunks.
  2. Heat 1 Tbsp of oil in a large, casserole dish and gently sauté the onion and garlic for 5 minutes. Add the carrot and sweet potatoes (and a drop more oil if needed). Put the lid on, turn the heat down and cook for 10 minutes.
  3. Stir in the spices then, after a minute, add the pastes. Stir to coat well, then add one glass of water or vegetable stock. Add the tomatoes. Bring to the boil, put the lid on and gently simmer for 25 minutes.
  4. Add the beans and cook for 5 minutes, over medium heat, then add the greens and cook for 2-5 minutes until tender. Stir in half of the chopped coriander leaves.
  5. Serve with some lime juice squeezed over and coriander leaves scattered on top.