MEXICAN BEANS WITH SWEET POTATO & BROCCOLI RICE

These beans are really quick to make and very versatile, they will also keep in the freezer, so make lots!

Ingredients- makes 4 portions of beans and 2 of the sweet potato and broccoli rice

For the beans

2 garlic cloves, chopped

1 onion, chopped

1 red pepper, chopped

400g black beans

400g kidney beans

500g Passata

1 red chilli, chopped

For the sweet potato

1 large sweet potato

1 tbsp tahini

1 tbsp lemon juice

For the broccoli rice

1 small broccoli

Method

Turn the oven on to 180c. Chop the sweet potato into chunks, put into a microwaveable bowl and cook for 7 minutes until soft.

Meanwhile, heat some coconut oil in a large pan, then add the chopped onion and pepper and cook on a low heat for 10 minutes until soft.

Remove the sweet potato from the microwave, place onto a baking tray with a little oil, season with salt and pepper, and cook in the oven for around 15-20 minutes until golden.

Add the garlic, drained beans and Passata to the onion and pepper, season with salt and pepper then leave on a low heat.

Grate the broccoli, stalks and all, then place into a large microwaveable bowl. Place cling film over the bowl, puncture a hole, then stick in the microwave for 3 minutes.

When the sweet potato is cooked remove from the oven and place into a tub. Add the tahini and lemon juice, put a lid over the top, then shake well to combine.

After around 15 minutes the beans should be soft and sticky; remove from the heat, give the broccoli a stir with a fork, then serve with the sweet potato.