<p>Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS!</p><br><p>Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family.</p><br><p>LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to <a href="https://cooking.nytimes.com/recipes/1019600-loaded-sweet-potatoes-with-black-beans-and-cheddar" rel="noopener noreferrer" target="_blank"><strong>NY TIMES COOKING</strong></a>)</p><p>Preheat the oven to 200C.</p><p>Wash and dry 2 medium sweet potatoes then halve them lengthways.</p><p>Rub all over with 1tbs olive oil and sprinkle salt all over.</p><p>Roast for 30-40 minutes, until smelling good.</p><p>(*I found I didn't need this much time - Yumi)</p><p>Turn them over so they now look like boats and use a fork to rough up the flat side.</p><p>Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese.</p><p>Bake for 7 minutes until cheese has melted and the beans are hot.</p><p>Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT.</p><br /><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
