Lamb and Bean Chilli Baked Sweet Potato
with sprinkled cheese
Chipotle spiced beef chilli smothers tender baked sweet potato halves in this Tex-Mex-inspired recipe. Sprinkled cheese and scattered scallion bring plenty of taste and texture while the kidney beans add an element of protein to the mix.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Sweet Potato
1 pack(s)
Red Kidney Beans
2 sachet(s)
Central American Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 unit(s)
Scallion
50 grams
Grated Cheese
(Contains Milk)
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
240 grams
Irish Lamb Mince
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the sweet potatoes lengthways and place on a lined baking tray.
- Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes, then spread them out, cut-side down. - When the oven is hot, roast on the top shelf until fork tender, 30-40 mins.
- Meanwhile, drain and rinse the kidney beans in a sieve. Trim and thinly slice the scallion.
- When 15 mins of cooking time remain for the sweet potatoes, place a pan over medium-high heat (no oil).
- Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- Add the Central American spice mix and cook for 30 secs more.
NOTE: Swapping to lamb mince? Follow the recipe as written, replacing ‘beef’ with ‘lamb’ where necessary.
- Stir in the kidney beans, passata, stock and ½ tsp sugar (per 2P).
- Cover with a lid and cook for 6-8 mins.
- Roughly mash half the beans with a fork.
- Once the chilli is ready, stir through the chipotle paste.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper and sugar.
- Divide the sweet potato halves between plates, skin-side down.
- Spoon the beef chilli on top and scatter over the cheese.
- Finish with a sprinkling of sliced scallion.
