Air fryer baked sweet potatoes
Make these low-effort sweet potato jackets in your air fryer, then top with creamy tahini yogurt and curry leaves for a no-fuss meal
Smoky peanut butter mole with black beans
Serves 8
Easy
Prep:
Cook:
Use black beans to make a mole, a rich, smoky Mexican sauce made with chillies, spices, nuts and seeds. Use it as a filling for tacos, jackets or quesadillas
Skip to ingredients
- 2 tbsp vegetable or olive oil
- 2 onionsfinely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 large cinnamon stick
- 1/4 tsp ground cloves
- 4 garlic clovescrushed
- 2 tbsp chipotle paste
- 2 tbsp tomato purée
- 50g raisins
- 2 tbsp natural peanut butter
- 1.5 tsp unsweetened cocoa powder
- 1 tbsp brown sugar
- 2 tbsp red wine vinegar
- 700ml vegetable or chicken stock
- 1 red onionfinely sliced
- 4 limes2 juiced, 2 cut into wedges
- 50g sesame seeds
- 50g peanuts
- 1/4 tsp smoked paprika
- 4 x 400g cans black beansdrained
To serve
- warm corn tortillasbaked sweet potatoes or cooked rice
- 1 avocadosliced
- 200g fetacrumbled
- small bunch of corianderroughly chopped
Nutrition: Per serving
- kcal335
- fat18g
- saturates6g
- carbs23g
- sugars12g
- fibre8g
- protein16g
- salt1.27g
Method
step 1
Heat the oil in a large saucepan over a medium heat and cook the onion with a pinch of salt until translucent and lightly browned, about 8-10 mins. Add the cumin, ground coriander, paprika, cinnamon stick and cloves. Toast for 30 seconds until fragrant. Stir in the garlic, chipotle paste, tomato purée and raisins, and cook, stirring, for 1-2 mins. Stir in the peanut butter, cocoa powder, brown sugar and vinegar until combined. Slowly pour in the stock, whisking into a smooth, rich sauce.
step 2
Bring to a simmer and cook, uncovered, for 15-20 mins, stirring occasionally until the sauce has thickened slightly. Meanwhile, mix the red onions with the juice of 1 lime and a pinch of salt in a non-metallic bowl, and set aside to lightly pickle. Toast the sesame seeds and peanuts in a dry frying pan for 3-4 mins until golden, then season with the paprika and a pinch of salt. Set aside.
step 3
Remove the cinnamon stick from the mole and blitz the sauce until smooth using a hand blender (you can skip this step if you prefer it chunkier). Stir in the black beans and reduce the heat to low. Simmer for another 10-15 mins until the beans have absorbed the mole’s flavour, but are still whole. Add a splash of water if the sauce becomes too thick.
step 4
Stir in the remaining lime juice, then taste and adjust with salt, pepper, sugar or more chipotle, if you like it smokier or spicier. Serve with tortillas, baked sweet potatoes or rice, plus the avocado, feta, coriander, the toasted seeds and nuts, pickled red onions and lime wedges on the side to squeeze over.
