Light Fajita-spiced Black Bean, Sweet Potato & Courgette Plate
Big flavour, sensible numbers. This Mexican plate pairs black bean with sweet potato for 23g protein and roughly 446 kcal.
Ingredients
- 200g black beans
- 160g sweet potato
- 80g spinach
- 80g courgette
- 50g salsa
- 50g red onion
- 15g lime
- 2 tsp fajita seasoning
- fresh coriander
Method
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1
Prep everything first: wash and trim the spinach and courgette, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
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4
Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.
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5
Meanwhile, steam or stir-fry the spinach and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and black bean, spooning over any remaining sauce. Finish with the fresh coriander.
Tap ingredients and steps to tick them off as you cook.