A tasty, filing and budget-friendly recipe with a Mexican
twist. Serve as an easy midweek meal to feed the family with extra lime wedges
and chilli.
Delicious magazine Feb 2018
Serves 4
500g sweet potatoes, cut into medium chunks
Rapeseed oil for frying
Small bunch fresh coriander or parsley (or ½ bunch each),
finely chopped
Grated zest 1 lime, juice 2 limes, plus wedges (optional)
to serve
1 large red onion, sliced
3 garlic cloves, sliced
1½ tsp sweet smoked paprika
1 tsp ground cumin (optional)
340g tin corned beef, cubed
400g can black beans, drained and rinsed
1-2 jalapeño chillies, chopped, to serve (optional)
Heat the oven to 220°C/200°C fan/gas 7. Put the sweet
potatoes in a roasting tin, drizzle over 1 tbsp oil, season, then roast for 20
minutes.
Meanwhile, mix the herbs with the lime zest and juice to
make the chimichurri salsa. Set aside.
Heat 1 tbsp oil in a wide frying pan and cook the onion
for 6-7 minutes or until golden, then add the garlic, paprika and cumin (if
using). Cook, stirring, for 2 more minutes.
Add the corned beef and black beans, stirring gently, and
cook until heated through and turning crisp. Stir in the roasted sweet potato,
then taste and season. Drizzle with the chimichurri and serve with lime wedges
and chillies, if you like.
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