The most satisfying vegetarian meal you’ll ever eat. Guaranteed.
The black beans – try and buy them pre soaked. If you can only find the dried ones though, just leave them to soak overnight.
COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR
- Small Block of Cheddar - £1.00
- 400g Black Beans - £0.75
- 4 Sweet Potatoes - £1.20
- 2 Large Avocados - £1.80
- 2 Peppers (Not Green) - £0.90
- Bunch of Coriander - £0.70
- 1 Lime - £0.30
- Bunch of Spring Onions - £0.49
- Cumin - £0.85
- Paprika - £0.85
- Red Chillies - £0.60
- 1 Brown Onion - £0.16
- Garlic - £0.30
- Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Drizzle sweet potatoes in olive oil, salt and a small handful of chilli flakes (optional).
- Bake sweet potatoes for 50 minutes or until soft until soft.
- While potatoes are in oven, sort the guac. Scoop flesh out of two avocados. Add to bowl. Add a handful of chopped coriander, the juice of a lime, a finely chopped red chilli, some salt, pepper and olive oil. Mash.
- Chilli time. Finely chop 1 onion and 2 peppers.
- In a pan, add a splash of olive oil. Add 2 cloves of chopped garlic, 2 teaspoons of cumin, and 2 teaspoons of paprika. Once the garlic has softened (1 minute) add the peppers and onion. Fry until soft, on a medium to low heat. Add a bit of water if it starts catching on the pan. This should take about 10-15 minutes.
- Once softened, add your black beans. Mash everything together.
- Remove your sweet potatoes from the oven. Scoop of the flesh, and save the skins. Add the flesh to the black bean chilli. Mix everything together.
- Assembly time. Re-stuff the skins with the chilli. Add a big dollop of guac. Top with a generous grating of cheddar, and garnish with any leftover spring onions, red chillies and coriander. Enjoy!
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