Name: Mexican pinto bean and sweet potato tray bake with lime
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, cut in chunks; 2 tins pinto beans, no added salt, drained and rinsed; 2 red peppers, chunked; 1 red onion, cut in wedges; 2 tbsp rapeseed oil; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground coriander; 1 tsp chilli flakes; 1 tsp black pepper; 2 limes, juiced; 2 avocados, sliced; 4 tbsp chopped coriander; 200g long grain rice

Mexican pinto bean and sweet potato tray bake with lime

Sweet potato, peppers and pinto beans roasted in cumin and smoked paprika, then finished with lime, avocado and coriander.

Time50 min

LevelEasy

Costabout £1.25 a head

Oven210°C (190°C fan)

4 servings

Method

1
Heat the oven to 210°C (190°C fan). Toss the sweet potato, peppers and onion with the oil and all the spices on a large tray.
2
Roast for 25 minutes.
25 min
3
Stir in the beans and roast for 12 minutes more until the potato is soft and edges are crisp.
12 min
4
Cook the rice in boiling water for 10 minutes and drain.
10 min
5
Squeeze the lime juice over the tray and toss.
6
Serve over the rice with avocado and coriander.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

Mexican pinto bean and sweet potato tray bake with lime

Ingredients

Method

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