Leane This has become my go-to healthy autumn dinner. It’s packed full of veg and beans, hearty, healthy, vegetarian, and really simple to make! Just pop it all into the slow cooker and voila. For this dish you’ll need:
Ingredients: (serves 4)
- 750g sweet potatoes, peeled and cubed (peeling optional, we keep the skin on for extra fibre)
- 250g potatoes, cubed (again, peeling is optional)
- 1 can (400g) kidney beans, drained and rinsed
- 1 can (400g) black beans, drained and rinsed
- 1 can (400g) chopped tomatoes
- 1 red pepper, diced
- 1 green pepper, diced
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 200g sweetcorn (frozen or canned)
- 200g grated cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Place the potato and sweet potato cubes, kidney beans, black beans, chopped tomatoes, bell peppers, red onion, garlic, and sweetcorn in the slow cooker.
- Add the chili powder, ground cumin, paprika, dried oregano, salt, and pepper and stir well to combine.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the sweet potatoes are tender.
- Preheat your oven to 180°C (350°F).
- Using a slotted spoon, transfer the cooked mixture from the slow cooker into a baking dish, leaving any excess liquid behind.
- Sprinkle the grated cheddar cheese evenly over the top of the casserole.
- Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly.
Nutritional info: (per serving)
Calories: 694
Carbs: 88g
Fat: 19g
Protein: 30g
