Some nights just call for relaxed food. You know, those jammies on, hair up, throw yourself on the couch kind of night? That’s what I’m talking about. This is not an elegant dish… But it’s ridiculously moreish, vibrant and delicious. That Texmex mix always seems to hit the spot for me and by now you should know my love of all things Sweetpotato… Well it’s like they met and had this beautiful little love child 💛 Sweet. Spicy. Sticky. Delicious…
And yes. A perfect night in was born.
This recipe couldn’t be any easier to put together too. And a total cheat with ready made salsa/pico. Every one always has their own favourite. You can usually pick up some lovely fresh versions in stores or farmers markets these days too!
Recipe: Serves two (happily)
2 Sweet potatoes
1 Tbs oil ( I used Avocado)
1 tsp Paprika
1 tsp Cumin
1/2 Tsp salt.
Fully loaded topping:
1 Cup Black beans (cooked and drained)
1 Cup diced fresh Pepper
1/2 Red Onion sliced thinly
1 Cup sweetcorn kernels
1 Cup Salsa of your choice ( Pico de gallo works great too)
Lime wedges and Cilantro to top.
Preheat the oven to 400°.
Chop the sweet potatoes into chunky chips. Toss them in oil and the spices and pop on a non stick baking tray and into a hot oven for 30 minutes.
During the last five minutes of the sweet potatoes cooking, gently heat a sautee pan and add the pepper and onions. Cook until a little soft then add the beans and corn. Give everything a gentle stir. Just to warm though. Once the chips are ready, pile onto a serving dish and spoon over your salsa, with your veggie mix on top. Chop up a lime and some cilantro and serve alongside.
Don’t be shy now..