Black Bean & Sweet Potato Enchilada Sauce
Ingredients
- 600 g sweet potatoes
- 400 g tinned black beans
- 400 g tinned chopped tomatoes
- 1 onion
- 3 garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 12 g
- Carbohydrate
- 48.4 g
- of which sugars
- 14.2 g
- Fat
- 8 g
- of which saturates
- 0.9 g
- Fibre
- 13.2 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the sweet potato into 2cm pieces. Dice the onion and mince the garlic.
- 2
Heat the oil in a large pan, soften the onion for 6 minutes, then add the garlic, paprika, cumin, and chilli powder for 2 minutes.
- 3
Add the sweet potato and stir to coat in the spices.
- 4
Pour in the tomatoes, top up with 100ml of water, and bring to a boil.
- 5
Cover and simmer for 20 minutes until the sweet potato is tender.
- 6
Drain and rinse the black beans, stir in, and cook for 5 more minutes. Season well and cool before freezing.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.