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!
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.
Ingredients
2 unit
sweet potato
3 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 unit
tomato
1 cob
corn
1 bag
coriander
1 unit
lime
1 tin
black beans
2 packet
mayonnaise
(Contains Egg;)
1 sachet
Mexican Fiesta spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
sugar
Nutritional Values
Utensils
Cooking Steps
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.
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.
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.
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!
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.
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.