A fire-roasted take on Sweet Potato Flatbread, built on lime and coriander and finished the way we like it. Ready in about 30 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the black beans and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
The kind of Mexican plate you make on repeat. lime and coriander, a proper glaze, and a finish...
Mexican The kind of Mexican plate you make on repeat. lime and coriander, a proper stir-fry, and a...
Mexican A smoky take on Sweet Potato Scramble, built on ancho chilli and finished the way we like it....
Mexican This Mexican Soup leans on lime and coriander to do the heavy lifting. We braise the Cod for...