Recipes

Mexican Style Sweet Potato and Black Bean Bake

Looking for a quick and easy lunch or dinner that’s packed with plenty of flavour? Check out this Mexican Style Sweet Potato and Black Bean Bake.

If you’re a fan of all things Mexican, you’re going to love this healthy bake which pairs creamy sweet potato with protein-rich black beans and tangy avocado. YUM!

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Members of the 28 Day Weight Loss Challenge have access to loads of recipes like Pork Fajitas and healthy Chicken Quesadillas.

Mexican Style Sweet Potato and Black Bean Bake

Print Recipe
Mexican Style Sweet Potato and Black Bean Bake
Mexican Style Sweet Potato and Black Bean Bake
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 600 g sweet potato peeled and cubed
  • 400 g tin black beans drained
  • 1 cup spinach chopped
  • 1 carrot grated
  • 1/2 cup medium salsa
  • 1 avocado mashed
  • 1/4 cup shaved parmesan
  • 1 tbsp olive oil
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 600 g sweet potato peeled and cubed
  • 400 g tin black beans drained
  • 1 cup spinach chopped
  • 1 carrot grated
  • 1/2 cup medium salsa
  • 1 avocado mashed
  • 1/4 cup shaved parmesan
  • 1 tbsp olive oil
Mexican Style Sweet Potato and Black Bean Bake
Instructions
  1. Preheat oven to 200c.
  2. Place sweet potato on lined baking tray and drizzle with olive oil, bake for 20 minutes until golden.
  3. Place baked sweet potato into large mixing bowl and add black beans, salsa, carrot and spinach and mix well.
  4. Pour mixture into a baking dish, sprinkle parmesan cheese on top before baking for a further 10 minutes.
  5. Remove from oven and serve topping each serve with mashed avocado.
  6. Store in air tight container in refrigerator for up to 4 days.
Recipe Notes

Makes 4 serves at 390 calories per serve

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