Lindsey Russell shows you how to make this sweet potato and black bean chilli with added OOMPH – a meat-free comfort food winner. For more recipe ideas, visit the Lidl website: recipes.lidl.co.uk

00:00 - 00:05 Intro
00:20 - 00:29 Ingredients
00:30 - 01:57 Making the chilli
01:58 - 02:20 Making the tortillas
02:35 - 02:55 Plating up

Prep time:  10 mins

Cooking time: 1 hour 30 mins

Serves: 4

Ingredients:
2 tbsp olive oil
2 red onions, finely chopped
2tsp each paprika, ground cumin, garlic powder and dried oregano
2 large sweet potatoes, approx. 600g, peeled and cut into 1cm cubes
2 400g tins chopped tomatoes
1 vegetable stock cube
2 400g tins black beans, drained
4 small tortilla wraps
Guacamole and lime wedges to serve

Method: 
Heat the olive oil in a large lidded frying or saute pan and cook the onions with a pinch of salt for 6 minutes until softened. Stir in all the spices for some kick and cook for 1 minute. Add the sweet potato to give the dish some bite.
Gently fry for 10 minutes, stirring regularly then tip in the chopped tomatoes and 1 can full of water. Crumble in the stock cube, season and gently simmer with the lid on for 45 minutes.
Check the potatoes are cooked, if not continue to simmer for another 10 minutes then tip in the black beans to add bulk. Stir everything well and cook for a further 10 minutes with the lid still on.
Meanwhile, one at a time, hold the tortilla wraps using tongs over a gas hob ring, turning and moving them constantly for 1-2 minutes, allowing them to gently char all over. Immediately cut each wrap into triangles and sit on a cooling rack to crisp up.
Serve the chilli with the tortilla triangles, lime wedges and guacamole for added freshness.

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