Go Back

Sweet potato chips with spiced beans, corn and avocado

On my vegan days I like to eat wholesome, healthy food that is easy to make, tasty and filling too. These sweet potato chips with spiced beans, corn and avocado tick all the boxes! Any leftover bean-mixture can used on the following day for stuffing veggies such as jacket potatoes, red peppers, courgette or used as filling in flatbread, tortilla wrap or tacos.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes
  • 1 red onion
  • 2 garlic cloves
  • 1 chilli deseeded
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • 1 handful of cherry tomatoes cut in half
  • 1 tin black beans
  • 1 small tin sweet corn
  • Juice of 1 lime
  • Salt and pepper
  • 1 handful coriander leaves chopped

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the sweet potatoes into small wedges then put them on a baking tray. Sprinkle with some olive oil and half of the paprika (you can mix it with a pinch of cayenne or chilli powder). Toss them well, then bake for about 20 minutes until golden and tender.
  3. Meanwhile, thinly slice the onion and garlic, then finely chop the chilli. Heat a spoonful of oil in a non-stick pan and gently sauté the onion, garlic and chilli over low heat. This should take 8-10 minutes.
  4. Add the tomatoes then the herbs. Stir for a minute, then add the drained corn and black beans. Squeeze in the lime, put the lid on and cook for about 8 minutes, until the tomatoes have slightly softened.
  5. Season with salt and pepper to your liking and stir in most of the chopped coriander.
  6. Take the sweet potato chips out of the oven and put them on a serving plate. Spoon over the bean mixture.
  7. Peel the avocado, cut the flesh into chinks or slices and scatter them on top of the dish.
  8. Squeeze some lime juice over it, then scatter the remaining coriander leaves on top.