Serves 4

Ingredients:

• 2 x fiid Smoky Mexican Black Bean Chilli
• 2 x Sweet Potatoes
• ½ Jar roasted Red Peppers, drained & roughly chopped
• 200g Spinach
• 2 Spring Onions, sliced
• 1 tbsp olive oil

Method:

1. Preheat your oven to 190C.
2. Peel your sweet potatoes and thinly slice with a knife (or if you have it a mandolin is super handy).
3. In a heavy bottom ovenproof pot, pour out your fiid Smoky Mexican Black Bean Chilli.
4. Add in the red peppers and spinach, stir to combine.
5. Top with the thinly sliced sweet potatoes, going around and layering up until you have added all of your sliced sweet potato.
6. Drizzle the top with the olive oil and place in the oven for 40 minutes, once cooked the potatoes will be softened all the way through and golden and crispy on top.
7. Slice up your spring onion and sprinkle on top of your bake once cooked, serve and enjoy.