Sweet potato and black bean bake with cumin

Ingredients

For 1 serving

• Sweet potatoes200 g
• Cooked black beans130 g
• Red onion50 g
• Canned sweetcorn50 g
• Extra virgin olive oil2 teaspoons
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cilantro3 g
• Saltto taste

In season: September – December

Method

1. Peel the sweet potatoes and cut them into roughly 2 cm cubes. Steam for 15 minutes, until they mash with a fork, then purée them. Meanwhile preheat the oven to 200 °C (conventional).
2. Peel and chop the red onion. Heat the oil in a frying pan over medium heat, add the onion, cumin and paprika and cook for 4 minutes, until the onion is soft and the spices are fragrant.
3. Rinse and drain the cooked black beans and the sweetcorn.
4. Stir the beans, sweetcorn, spiced onion and salt into the purée, then transfer to a cocotte and level it.
5. Bake at 200 °C for 20 minutes, until dry on top and lightly golden at the edges. Finish with chopped fresh coriander.