Sweet Potato, Red Bean and Avocado Croustade

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F, 190°C, gas mark 5; lightly grease an 8 inch pie or flan dish.
  • Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
  • Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
  • Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
  • While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
  • Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.
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