Taco bowl with spicy beans
Ingredients
1 tbsp Drizzle extra virgin olive oil Extra virgin
1 red onion Finely chopped
2 clove garlic clove Crushed
2 g ground cumin 1 tsp
2 g dried chilli flakes 1/2 tsp
4 large tomato chopped
350 g sweet potatoe peeled, cut into 1cm cubes
1 400g g tin of black beans Rinsed and drained
120 g baby spinach
1 cucumber thinly sliced
1 avocado sliced
80 g Feta cheese crubmbled
Instructions
- Heat the olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and spices, and cook, stirring, for 1 minute, or until fragrant.
- Add the tomatoes; simmer for 3–4 minutes. Add chopped sweet potato and beans with 1 cup of water, and bring to the boil. Partially cover and simmer for 20 minutes, or until potato is tender and mixture is thick.
- Meanwhile, divide the baby spinach and sliced cucumber between serving bowls. Top with the bean mixture, sliced avocado and crumbled feta.
Notes
Can be prepared in advance.
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