2 small sweet potatoes, cut into wide chips
1 tablespoon extra-virgin olive oil
100g tinned kidney beans, drained & rinsed
½ red onion, finely chopped
¼ cup grated reduced fat cheese
½ medium avocado diced
1 sprig of coriander leaves
Black pepper, freshly ground
Preheat oven to 180 degrees & line a baking tray with paper. Coat the sweet potato chips with ½ tablespoon of olive ok & spread over the baking tray. Bake for 25-30 minutes or until roasted & tender, turning halfway through. Meanwhile, heat the remaining olive oil in a frying pan over medium-high heat, add the kidney beans & onion & cook for 2=3 minutes or until the onion has softened. Remove the sweet potato fries from the oven & transfer to an ovenproof serving dish. Top with bean mixture & grated cheese, then return to the oven for 4-5 minutes or until the cheese has melted. Divide the fires among two plates, top with avocado & coriander, season with pepper & serve.
ON THE TABLE IN: 35 minutes.
NUMBER OF SERVINGS: 2
CALORIES PER SERVING: 350 approx.
This is not everyday food - but is great for a relaxed meal day.