A flavoursome and somewhat fiery feast, this Mexican spread was made for sharing.


  • 1 medium sweet potato peeled and chopped into bite-sized pieces
  • 1 Red pepper deseeded and chopped into bite-sized pieces
  • 250g Cherry tomatoes halved
  • 400g Canned black beans
  • 2tsp Smoked paprika
  • 2tsp Ground cumin
  • ½tsp Dried chilli flakes
  • Olive oil
  • Salt and pepper
  • 100g Greek feta cheese
  • 5g Coriander
  • 20g Chipotle paste
  • 80g Natural yogurt


  • STEP 1

    Preheat the oven to 200°C/Gas Mark 7. Put the chopped sweet potato, red pepper and cherry tomatoes onto a baking tray.

  • STEP 2

    Drain and rinse the black beans, then add them to the vegetables and give everything a good mix up.

  • STEP 3

    Combine the smoked paprika, ground cumin and chilli flakes in a small bowl with 3 tbsp olive oil. Season with a pinch of salt and pepper and give it a good mix up. This is your spice mix.

  • STEP 4

    Add the spice mix to the vegetables and black beans and stir well to combine. Put the tray in the oven for an initial 15 minutes.

  • STEP 5

    Meanwhile, crumble the feta roughly and chop the coriander finely. When the vegetables have been in the oven for 15 minutes, sprinkle the feta on top, return to the oven and cook for 5 minutes further or until the sweet potatoes are tender.

  • STEP 6

    Combine the chipotle paste with the natural yogurt in a small bowl. This is your chipotle yogurt. Serve the black bean, sweet potato and feta bake and drizzle over the chipotle yogurt. Garnish with the coriander.

Recipe and image courtesy of Gousto,