Oven-Baked Mexican Sweet Potato & Corn Broth

Updated at: Thu, 17 Aug 2023 09:49:36 GMT

Step 1

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg. Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil.

Step 2

Now, let's get started! Preheat the oven to 200°C/ 180°C (fan)/ gas 6. Boil a full kettle. Heat a large, wide-based oven-proof casserole dish with matching lid with a drizzle of vegetable oil over a high heat Peel and chop the red onion[s] into quarters.

Step 3

Peel and chop the sweet potatoes into large bite sized pieces.

Step 4

Add the chopped sweet potato to the dish with the onion wedges and a pinch of salt. Drain and rinse the black beans and sweetcorn. Crush the garlic open by squashing it with the side of a knife and discard the skins.

Step 5

Add the ground cumin, smoked paprika, dried oregano and crushed garlic to the dish and stir it all up.

Step 6

Add the black beans and sweetcorn to the dish with the tomato paste, chipotle paste (can't handle the heat? Go easy!) and boiled water. Add the vegetable stock mix and soy sauce and bring to the boil over a high heat. Cover with the lid and put the dish in the oven for 25 min - this is your oven-baked Mexican sweet potato & corn broth. Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 7

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half. Crumble the feta into rough bite-sized pieces.

Step 8

To serve, squeeze the juice of 1/4 lime per serving into the oven-baked Mexican sweet potato & corn broth and give it a good mix up. Cut the remaining lime into wedges Sprinkle the feta on top and garnish with the lime wedges. Let everyone dig in!

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