Name: Beef & Black Bean Picadillo Bake with Sweet Potatoes and Creole Salsa
Cook time: 1 h
Yield: 2
Ingredients: 1 tbsp neutral oil, such as sunflower or rapeseed oil; 1 large onion, finely chopped; 2 peppers (any colour), cored, deseeded and finely chopped; 1 red or green jalapeño chilli, finely chopped (optional); 4 garlic cloves, grated; 250g/9oz minced beef; 2 tbsp tomato purée; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp dried oregano; 2 tsp smoked paprika; 400g/14oz can chopped tomatoes; 570g/20oz jarred black beans, with their bean stock; 75g/3oz green olives, halved; 1 beef stock cube, crumbled; 75g/3oz raisins; 2 tbsp capers; 2 tbsp red wine vinegar or white wine vinegar; 1 tsp light soft brown sugar; 20g/¾oz) coriander, chopped; 100g/4oz cheddar, grated; Salt and pepper; For the roasted sweet potatoes; 750g/26oz) whole sweet potatoes, skins left on; 1 tbsp olive oil; For the Creole salsa; 3 cherry or plum tomatoes, finely chopped; ½ red onion, finely chopped; 1‑2 red or green jalapeño chillies, finely chopped; 10g/¼oz parsley, chopped

VMG Recipes