Mexican Style Sweet Potato and Black Bean Bake
Course
Main Dish
Cuisine
Mexican
Servings
4
Servings
4
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
Instructions
Preheat oven to 200c.
Place sweet potato on lined baking tray and drizzle with olive oil, bake for 20 minutes until golden.
Place baked sweet potato into large mixing bowl and add black beans, salsa, carrot and spinach and mix well.
Pour mixture into a baking dish, sprinkle parmesan cheese on top before baking for a further 10 minutes.
Remove from oven and serve topping each serve with mashed avocado.
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
Votes:
0
Rating:
0
You:
Rate this recipe!
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
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat oven to 200c.
Place sweet potato on lined baking tray and drizzle with olive oil, bake for 20 minutes until golden.
Place baked sweet potato into large mixing bowl and add black beans, salsa, carrot and spinach and mix well.
Pour mixture into a baking dish, sprinkle parmesan cheese on top before baking for a further 10 minutes.
Remove from oven and serve topping each serve with mashed avocado.
Store in air tight container in refrigerator for up to 4 days.
Recipe Notes
Makes 4 serves at 390 calories per serve