sweet potato and bean burrito bowl

according to hello fresh nutrition: per serving 625 kcals/16.9 g fat/8.7 g saturated fat/92.6 g carbs/16.2 g sugars/18.8 g protein/2.3 g salt

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220 °C, wash pepper and sweet potato. Slice pepper into thin strips and dice sweet potato.

Step 2

Put onto large baking tray, drizzle with oil, season with salt and pepper and sprinkle over ½ Mexican spice mix, tossing to coat. Roast on top shelf until golden, 15 - 18 mins.

Step 3

Peel and chop/grate/press garlic. Drain and rinse black beans in a sieve, putting half in a bowl and mashing with a fork.

Step 4

Heat a drizzle of oil in a frying pan. Once hot add garlic, tomato puree and the remaining spice mix and stir fry.

Step 5

Stir in the water, vegetable stock paste and all the black beans. Boil then reduce heat until thickened.

Step 6

Grate the cheese and cook the rice.

Step 7

Divide the rice between the bowls. Top with refried beans, sweet potato and pepper. Top with sour cream and grated cheese. Enjoy!

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