Taco bowl with spicy beans
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Time to make:
$3.85 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon dried chilli flakes
4 large vine-ripened tomatoes, chopped
350g sweet potato, peeled, cut into 1cm cubes
400g can black beans, rinsed, drained
120g baby spinach
1 large Continental cucumber, thinly sliced
1 medium ripe avocado, sliced
80g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Heat the olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and spices, and cook, stirring, for 1 minute, or until fragrant.
Step 2Add the tomatoes; simmer for 3–4 minutes. Add chopped sweet potato and beans with 1 cup of water, and bring to the boil. Partially cover and simmer for 20 minutes, or until potato is tender and mixture is thick.
Step 3Meanwhile, divide the baby spinach and sliced cucumber between serving bowls. Top with the bean mixture, sliced avocado and crumbled feta.
You can freeze the sweet potato and black bean mixture to use on busy nights.
About this recipe
First published: March 2017