|1||large (or 2 small) sweet potato (approx 200g)|
|75gblack||beans, drained (pinto will do)|
|2tsps||organic coriander leaf|
|½fresh lime, juice only|
|¼ smallred onion, thinly sliced|
|½red pepper, finely diced|
|1||clovegarlic, finely chopped|
|1green||chilli, finely chopped|
|½ tsp||organic ground coriander|
|¼ tsp||ground organic cinnamon|
|½ tsp||ground organic cumin|
|1½ tsp||organic hot smoked paprika|
|75g||sweet corn (blanched)|
|75g||soft goats cheese or cheddar, grated|
|2||10” multi-seed wraps|
|1 small avocado mashed with 1 tbsp||lime juice|
Bake the sweet potato(es) for 30 minutes until soft. Scoop the flesh out into a bowl and season
Mix the beans, lime juice, coriander and onion together
In a large frying pan sauté the pepper for 10 minutes until soft. Add the chilli, garlic and spices and cook for a further 2 minutes. Stir in the sweet corn ensuring it is well coated with the pepper and spice mixture. Cook for a further 2-3 minutes.
Take one wrap and spread the sweet potato mixture the base, leaving a small border around the edge. Place the vegetable mixture on top and then the beans and onion. Finally scatter over the cheese and cover the filling with the second wrap so you have a ‘toastie’.
To cook either place on a baking tray, brush with oil, cover with foil and bake for 15 minutes turning once. Or using a large frying pan, fry lightly with 1 tsp oil on both sides. Serve hot.
© The Vegi Table2011
The Vegi Table offer a whole variety of tempting cookery courses. www.vegi-table.co.uk
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