Mexican-Style Baked Sweet Potatoes with Smoky Beans and Zingy Guac

This recipe has all the flavours you create from a Mexican meal, minus the unhealthier parts. Its great for leftovers and a really delicious and easy way to get some of your 5 a day. The smoky beans go so well with the sweetness of the sweet potato, while a punchy and creamy homemade guacamole adds more colour and flavour. Topped with salty cheese and cooling sour cream, this is a go to of mine if you’ve had a heavy weekend and need some veggie goodness in your life.

(Serves 4 - £2.27 per portion)

1. Rub four sweet potatoes with a little olive oil, sprinkle with sea salt flakes and freshly ground black pepper and bake at 180C fan/200C for 45-50 minutes until soft.
2. Meanwhile, make the beans by frying one chopped onion in a little olive oil over a medium heat until soft. Add two roughly chopped red peppers and 2 finely chopped garlic cloves. Stir and add 1 tbsp tomato puree, 1 tbsp chipotle paste, 1 tsp oregano, 1/2 tbsp cumin, ground coriander and smoked paprika, 1/4 tsp chilli powder and 1 tsp celery salt. Stir well until the spices start to smell fragrant then add four roughly chopped tomatoes and a can of rinsed and drained black beans.
3. Add a good dash of Worcester and soy sauce, one chicken stock cube and 300ml water. Simmer for 15-20 mins with the lid off until the liquid has reduced slightly.
4. For the guac, mash two avocados in a large bowl and add a large handful of finely chopped coriander, 1 finely chopped red chilli, 2 deseeded and chopped tomatoes, 1 finely chopped red onion, the juice of two limes and 1 tsp of salt. Mix well, taste and correct the seasoning.
5. When the potatoes are ready, cut in half and spoon in the smoky beans. Top with some grated cheddar cheese, a big dollop of guac and sour cream and extra chilli and coriander to taste. Enjoy.