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Monday, 30 March 2015

Sweet potato bake with jalapeño chilli beef & feta

Sweet potato bake with jalapeño chilli beef & feta

  • 1 Sweet potato
  • 3 Tbsps feta
  • 2 Tsps chopped jalapeño chillies
  • 1 tin black beans
  • 1 spring onion
  • Handful of cherry tomatoes
  • 1 Lime
  • Bunch of fresh coriander
  • 1/2 cup of diced red onion
  • 1/2 Tsp smoked paprika
  • Small pack of beef mine
  • 1 Tbsp of tomato purée 

Pre-heat the oven to 220 degrees, wash the sweet potatoe then chop in half lengthways then in half again, chop into small cubes.  Toss the cubes of potato in 1 tbsp of olive oil, place onto an oven tray and cook for 15-20 minutes until soft.  Brown your mince in a pan, once done drain any fat from the pan.  Roughly chop the coriander and jalapeños, finely slice the spring onion into thin discs, keeping the green and white parts separate.  

Peel and finely chop the red onion and chop the tomatoes into quarters.  Heat 1 tbsp of olive oil in a pan on a medium heat, cook all but a tbsp of the onions for around 5 minutes until soft, add a pinch of salt and the smoked paprika, stir through and cook for another minute.  Drain and rinse the black beans, add them to the pan along with the cooked mince and the jalapeños and 1 tbsp of tomato purée, stir through and cook for 10 minutes, add 3/4 of the coriander, seasoning, the whites of the spring onions and the juice of half the lime. 

 Mix the cooked potatoes into the chilli beef and continue to cook on a low heat.  Toss together the tomatoes with the remaining coriander and a pinch of salt and pepper, drizzle over a little olive oil with a squeeze of lime and the remaining tbsp of diced red onion, mix together.  Serve your chilli, place the cubed feta on top with the green pieces of spring onion and the tomato salad on the side.

Recipe adapted from Hello Fresh

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