Black bean chilli fries with pickled red onion, feta & lime

Method5 steps · about 55 min

1. 1

   Step 1: Heat the olive oil (2 tbsp) in a large saucepan or flameproof casserole dish over a medium heat and cook the onions, peppers, garlic (3) and chilli with a big pinch of salt for 10-12 mins, stirring often until the veg is softening and lightly golden around the edges.

   Soften chilli vegetables · 12 minUses 2 tbsp olive oil · 2 red onions finely chopped · 2 roasted red peppers from a jar finely chopped · 3 garlic cloves finely chopped · 1 red chilli finely chopped

2. 2

   Step 2: Add the paprika, cumin (2 tsp), chipotle chilli paste (1 tbsp) and tomato purée (2 tbsp), and cook for 2-3 mins until aromatic and darkened slightly. Pour in the chopped tomatoes (400g can), swilling out the can with water, then add the black beans (540g jar).

   Uses 2 tsp smoked sweet paprika · 2 tsp ground cumin · 1 tbsp chipotle chilli paste · 2 tbsp tomato purée · 400g can chopped tomatoes · 540g jar black beans

3. 3

   Step 3: Bring to the boil, then reduce the heat to a simmer. Add the red wine vinegar (2 tbsp) and sugar, and stir to combine. Continue to cook over a medium heat, uncovered, for 35 mins until reduced and thickened.

   Simmer Chilli · 35 minUses 2 tbsp red wine vinegar · 1 tbsp light brown soft sugar

4. 4

   Step 4: When the chilli has 20 mins left, cook the Strong Roots Sweet Potato Fries (500g) following pack instructions.

   Cook Fries · 20 minUses 500g Strong Roots Sweet Potato Fries

5. 5

   Step 5: Put the crispy sweet potato fries (500g) on a large platter or plate. Spoon over ladlefuls of the chilli, then crumble over the feta (60g). Dot over the pickled onions and avocado (1), if using, then sprinkle over the coriander (15g). Serve with lime (1) wedges for squeezing over.

   Uses 500g Strong Roots Sweet Potato Fries · 60g feta · 50g pickled red onions · 1 avocado peeled, halved, stoned and cubed (optional) · 15g coriander roughly chopped · 1 lime sliced into wedges