Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
64
High
Nutrition per serving
Calories751.7 kcal (38%)
Total Fat13.9 g (20%)
Carbs131 g (50%)
Sugars9.9 g (11%)
Protein22 g (44%)
Sodium4429.4 mg (221%)
Fiber15 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
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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