Bean chilli on baked sweet potato
Chef
Ingredients
2 medium sweet potatoes (120g each)
1 clove garlic, crushed
4 spring onions, chopped
400g tin of black beans, rinsed & drained
10g tomato purée
½ teaspoon chilli flakes
1 teaspoon ground cumin
½ teaspoon smoked paprika
30g frozen sweetcorn
2 teaspoons olive oil
To serve
40g soured cream
Method
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Step 1
Preheat oven to 200°C / fan 180°C / gas mark 6. Prick sweet potatoes all over and rub with a little olive oil. Bake in oven for approximately 40 minutes, until soft.
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Step 2
While the potatoes are cooking, heat the olive oil in a pan over a medium heat and fry the spring onions and garlic until soft.
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Step 3
Add in the black beans, tomato purée, chilli flakes, cumin, paprika and sweetcorn. Mix together and cook over a low heat for 10 minutes.
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Step 4
Remove potatoes from oven when cooked and rest for 5 minutes. To make an opening, slit along the length of the potato, prise open a little and fill with the bean mix. Serve with soured cream on top.
Food facts
Sweet potato is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of some high potassium ingredients, such as baked sweet potatoes and tomato purée, this recipe is low in potassium, when following the quantities in the ingredient and the serving sizes. This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the black beans, so if you have been prescribed a phosphate binder, you should take as directed.
This recipe is a source of protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
You could parboil the sweet potato before roasting to lower the potassium content further.
The bean mixture can be prepared in advance and stored in an airtight container in the fridge for up to 3 days.