Mexican Style Sweet Potato and Black Bean Bake
Servings
4
Servings
4
Ingredients
  • 600g sweet potatopeeled and cubed
  • 400g tin black beansdrained
  • 1cup spinachchopped
  • 1 carrotgrated
  • 1/2cup medium salsa
  • 1 avocadomashed
  • 1/4cup shaved parmesan
  • 1tbsp olive oil
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

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