Microwave sweet potato & black bean chilli

This recipe can easily be halved for one person, and the chilli can be frozen for another day.

SERVES 2 PREP 5 mins COOK 15 mins EASY V I

2 sweet potatoes (about 200g each) 10g salted butter

1 garlic clove, crushed

½ small onion, inely chopped

½ x 400g can black beans, drained

and rinsed

½ x 400g can chopped tomatoes ½ tsp chilli powder

1 tsp ground cumin

100g frozen sweetcorn

To serve (optional) soured cream, guacamole,

coriander leaves and lime wedges

Prick the sweet potatoes all over with a fork and put on a microwave-safe plate. Microwave on high for 5-6 mins until tender

– a sharp knife inserted into the thickest part should go in easily.

Melt the butter in a large microwave-safe bowl, then stir in the garlic and onion. Loosely cover and cook on high for 1 min until softened. Stir in the black beans, chopped tomatoes, chilli powder, cumin and sweetcorn.

Cover again and microwave on high for 5 mins until bubbling and hot, then season and spoon this over the sweet potatoes. Top with soured cream, guacamole, coriander leaves and some black pepper, and serve with lime wedges for squeezing over, if you like.

GOOD TO KNOW low fat • low cal • ibre • vit c • iron • 4 of 5-a-day • gluten free

PER SERVING 419 kcals • fat 7g • saturates 1g • carbs 68g • sugars 27g • ibre 17g • protein 13g • salt 0.4g