Beany Beef and Bacon Loaded Sweet Potato Wedges
Prep time: 15 min
Cook time: 20 min
Servings: 2
Ingredients
- 2 Sweet potato
- 1 Spring onion
- 30g Cheddar cheese
- 1 carton Black beans
- ½ Lime
- 1 Garlic
- 120g Beef mince
- 60g Bacon lardons
- 1 sachet Mexican style spice
- 1 carton Tomato Passata
- 1 sachet BBQ sauce
- 75g Soured cream
- 100ml Water
Method
- Preheat oven to 220C
- Chop the sweet potatoes into 1cam wide wedges (no need to peel).
- Put on large roasting tray, drizzle with oil and season with salt and pepper
- Spread out in a single layer and roast on the top shelf of your oven for 20- 25 minute or until golden and crispy. Turning halfway through.
- Trim and thinly slice the spring onions.
- Grate the cheddar
- Drain and rinse the black beans in sieve
- Pop half the black beans into a bowl and mash until broken up. Set aside for later
- Zest and half your lime.
- Peel and grate the garlic (or use a garlic press).
- Heat a drizzle of oil in a frying pan on high heat.
- When the oil is hot, add the beef mince and bacon lardons and cook until browned, 5-6 minutes.
- Use a wooden spoon to break up the beef as it cooks.
- Drain and discard any excess fat from the beef.
- Add the Mexican style spice and garlic.
- Cook for 1-2 minutes, then add the tomato passata, BBQ sauce, and water.
- Add the whole and mashed beans.
- Season with salt and pepper, stir and bring to the boil.
- Once boiling, reduce heat and simmer until the sauce is thick (about 10-12 minutes), stirring occasionally.
- Whilst the sauce simmers, mix the soured cream with the lime zest.
- Season with salt and pepper
- Once the wedges are done, Portion equally.
- Top with the beef and beany sauce
- Cover with the grated cheese
- Finish with a dollop of lime soured cream and sliced spring onion
- Serve with a lime wedge for squeezing over.