Roasted Sweet Potato and Chipotle Black Bean Toastadas
with Rocket Tomato Salad and Greek Style Salad Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Diced Sweet Potato
1 carton(s)
Black Beans
1 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Chipotle Paste
1.98 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
½ unit(s)
Lime
20 grams
Wild Rocket
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
c) Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Drain and rinse the black beans in a sieve.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium bowl, roughly mash two thirds of the black beans, leaving the other third whole.
a) Heat a drizzle of oil in a large frying pan on medium heat. Once the pan is hot, stir in the garlic and Central American style spice mix, cook for 1 min.
b) Add the whole and mashed black beans, vegetable stock paste, water for the beans (see ingredients for amount), half of the chipotle paste (add less if you don't like too much heat) and season with salt and pepper.
c) Bring to the boil then reduce the heat and cook until thickened, 5-6 mins, stirring occasionally. TIP: Add a splash of water if the sauce becomes too thick.
a) Lay the tortillas (2 per person) onto a large baking tray in a single layer and rub each with a little oil. Season with salt and bake on the middle shelf of the oven until golden and crispy, 4-6 mins.
a) Meanwhile, cut the tomato into 2cm chunks.
b) Cut the lime into wedges.
c) Put the tomatoes in a medium bowl, add squeeze of lime, olive oil and sugar for the dressing (see ingredients for amounts) and season with salt and pepper. Toss to coat and set aside.
d) In a small bowl, mix together the mayo (see ingredients for amount) and remaining chipotle paste. Set aside for later.
a) Just before you are ready to serve, toss the rocket in with the tomato. TIP: Don't do this too early or the rocket will go soggy.
b) Transfer your tostadas to your serving plates, spread over the black beans and pile on the sweet potato.
c) Top with the tomato and rocket salad, crumble over the Greek style salad cheese and drizzle over the chipotle mayo.
d) Serve with any remaining lime wedges alongside.
Enjoy!
