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Mexican Black Bean & Sweet Potato Salad
Mexican Black Bean & Sweet Potato Salad

Mexican Black Bean & Sweet Potato Salad

with Creamy Lime Dressing

Mix up a hearty vegetarian salad that will keep you full and satisfied! With spiced black beans, plus roasted sweet potato and a creamy lime dressing, this is a colourful bowl of goodness brimming with our favourite Mexican flavours!

Allergens:
Gluten
•Soja
•Wheat
•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

3 unit

mini flour tortillas

1 unit

tomato

1 cob

corn

1 bag

coriander

1 unit

lime

1 tin

black beans

2 packet

mayonnaise

1 sachet

Mexican Fiesta spice blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

sugar

Nutritional Values

per serving
Calories2720 kcal
Fat26.6 g
of which saturates2.2 g
Carbohydrate83.1 g
of which sugars19.8 g
Protein19.8 g
Sodium1540 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Non-Stick Pan

Cooking Steps

Roast
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

Tortillas
2

While the sweet potato is roasting, cut the mini flour tortillas (see ingredients list) into 2cm pieces and place on a second oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. When the sweet potato has 5 minutes cook time remaining, bake the tortilla pieces until golden and crispy.

Prep
3

Cut the tomato into 1cm pieces. Slice the kernels off the corn cob. Finely chop the coriander (reserve some leaves for garnish!). Zest the lime to get a pinch, then juice to get 2 tsp for 2 people / 1 tbs for 4 people. Drain and rinse the black beans.

Make dressing
4

In a small bowl, combine the mayonnaise, lime juice, lime zest, sugar, chopped coriander, water (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper and mix well. TIP: Add more lime juice to the dressing if you like!

Cook
5

SPICY! Add less of the spice blend if you are sensitive to heat! Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the black beans and corn kernels and cook, stirring, until softened, 5-6 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute.

Serve
6

Divide the baby spinach leaves, tomato, beans and corn, sweet potato and tortilla pieces between bowls. Drizzle with the creamy lime dressing. Garnish with the reserved coriander.

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