Sweet potato and black bean chilli bowls
Ingredients
3 Deli Kitchen Wheat and White Wraps
1 tbsp olive oil, plus extra for brushing
1 red onion, chopped
350g pack ready-diced sweet potato and butternut squash
1 tsp smoked paprika
Large pinch chilli flakes
350g passata
400g can black beans, drained and rinsed.
125g spinach
Soured cream, or dairy free alternative, to serve
Coriander, to serve (optional)
3 Deli Kitchen Wheat and White Wraps
1 tbsp olive oil, plus extra for brushing
1 red onion, chopped
350g pack ready-diced sweet potato and butternut squash
1 tsp smoked paprika
Large pinch chilli flakes
350g passata
400g can black beans, drained and rinsed.
125g spinach
Soured cream, or dairy free alternative, to serve
Coriander, to serve (optional)
Method
Preheat oven to Gas Mark 4/180°C/160°C fan. Heat oil in a large lidded-pan. Add onion and diced vegetables, cover, and cook over a medium heat for 10-12 mins, stirring occasionally until the sweet potato is almost tender.
Stir in paprika and chilli, season with salt and pepper, cook for a further minute. Add passata and beans, bring to a simmer and cook, uncovered, for a further 10 mins. Stir through the spinach and remove from the heat.
Meanwhile, brush the Deli Kitchen Wheat and White Wrap on both sides with oil and season. Place two into ovenproof bowls, pushing down to form a bowl shape. Tear or slice the third wrap into large chunks or triangles and scatter onto a lined baking tray. Bake for 8-10 mins until deep golden and crisp. Remove from the oven and leave to cool.
To serve, place the baked Deli Kitchen Wheat and White Wrap “bowls” onto plates and fill with the chilli.
Top with a dollop of soured cream and some coriander. Use the extra baked chips to dunk.
