Get a delicious dose of plant-based iron with our vegan spin on this Mexican classic. Legumes are vegetarian sources of iron, and black beans are one of the best in iron content.

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• Prep:20 mins

• Cook:30 mins

• Total:50 mins

• Serves 4 

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Ingredients

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Sweet potato chips

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• 1-3.3lb sweet potato, sliced thinly (use a mandolin if available)

• 1-1½ tablespoons sweet paprika

• 1-1½ tablespoons ground cumin

• 2 tablespoons olive oil

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Black beans

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• 2 400g tins cooked black beans, rinsed and drained

• 1 red capsicum, seeded and chopped into 1cm cubes

• 1 400g tin chopped tomatoes

• 1 onion, chopped

• 1-2 garlic cloves, finely chopped

• 1-2 tablespoons cumin (to your liking)

• 1-2 tablespoons sweet paprika (to your liking)

• Sprinkle chilli powder, to taste

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Guacamole

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• ½ small red onion, finely chopped

• ½ bunch coriander leaves, finely chopped

• 2 ripe avocados

• Juice of 1 lime

• 1 punnet cherry tomatoes, halved

• Salt & pepper

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Directions

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1. Preheat oven to 200⁰C. Line 2 or more large baking trays with grease-proof paper. 

2. Place sliced sweet potato in a large bowl, toss with olive oil to coat. Add paprika and cumin, toss to coat. This is best done in two lots to allow for more even coating.

3. Arrange potato pieces flat over the tray, then cook in oven for 40-60 minutes, turning halfway through (note: the chips do not crisp up entirely like a corn chip).

4. Meanwhile, heat a frypan on medium heat, add 1 tablespoon olive oil, onion and garlic and sauté for a few minutes. Add capsicum, cook for a few minutes until soft. 

5. Add spices, stir to combine for one minute. Add a little of the chopped tomatoes, stir, then add remaining chopped tomatoes and combine. Add beans, combine and simmer, with lid on, for 30 minutes. Optional: mash the beans with a fork if you prefer a more 'refried beans' texture.

6. For the guacamole, place chopped onion and coriander leaves in a large mortar with a generous amount of sea salt. Grind with a pestle for a few minutes until you have a rough paste.

7. Peel, stone and halve the avocados and add to the mortar, pounding until they start to mash. Add lime juice and a good grind of pepper, fold through.

8. Add cherry tomatoes and fold through gently. This may seem to make a large quantity, but I usually invite my daughter to happily eat some of the guacamole with good-quality corn chips as we wait for dinner. Leftover guacamole can be used the following day.

9. To serve, place sweet potato pieces on individual plates, topped with bean mix, then guacamole. Sprinkle coriander leaves over the top and add jalapeños if desired.