Name: Microwave sweet potato & black bean chilli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 sweet potatoes (about 200g each); 10g salted butter; 1 garlic clove crushed; ½ small onion finely chopped; ½ x 400g can black beans drained and rinsed; ½ x 400g can chopped tomatoes; ½ tsp chilli powder; 1 tsp ground cumin; 100g frozen sweetcorn; soured cream guacamole, coriander leaves and lime wedges

Enjoy a speedy sweet potato topped with black bean chilli. Made in the microwave, it can easily be halved to serve one, and the chilli can be frozen for another day

Ingredients

2 sweet potatoes (about 200g each)

10g salted butter

1 garlic clove crushed

½ small onion finely chopped

½ x 400g can black beans drained and rinsed

½ x 400g can chopped tomatoes

½ tsp chilli powder

1 tsp ground cumin

100g frozen sweetcorn

soured cream guacamole, coriander leaves and lime wedges

Instructions

1 Prick the sweet potatoes all over with a fork and put on a microwave-safe plate. Microwave on high for 5-6 mins until tender – a sharp knife inserted into the thickest part should go in easily.

2 Melt the butter in a large microwave-safe bowl, then stir in the garlic and onion. Loosely cover and cook on high for 1 min until softened. Stir in the black beans, chopped tomatoes, chilli powder, cumin and sweetcorn.

3 Cover again and microwave on high for 5 mins until bubbling and hot, then season and spoon this over the sweet potatoes. Top with soured cream, guacamole, coriander leaves and some black pepper, and serve with lime wedges for squeezing over, if you like.