“A tasty, quick alternative to chilli con carne, this is packed full of delicious veggies, including sweet potato, which is a non-starchy carb so counts towards your veg count for the day. It’s also a source of several nutrients, including vitamin C. Making your own crispy tortilla strips will add lovely crunch, too – you could even cut them into triangles for your very own homemade tortilla chips. Much healthier and tastier than the shop-bought ones. ”
Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
Meanwhile, trim and finely slice the spring onions, keeping the white and green parts separate.
Finely chop the chilli (deseed if you like), then peel and finely chop the garlic. Deseed and roughly chop the pepper, and peel and coarsely grate the sweet potato.
Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, add the whites of the spring onion, the garlic and chilli, followed by the chilli powder, paprika and cumin seeds, and fry for 2 minutes, stirring occasionally.
Add the pepper and sweet potato. Pour in half the tomatoes, plus 200ml of water, breaking up the tomatoes with a spoon as you go (keep the remaining tomatoes for another day).
Bring to the boil, then drain and add the beans, and simmer for 25 minutes, or until thickened.
Roll up the tortillas, slice into 1cm-wide strips, then toss in a little oil and spread out on a baking tray. Bake for 10 minutes, or until golden and crisp.
Pick and roughly chop the coriander.
Season the stew to taste with sea salt, black pepper and lime juice.
Stir in the yoghurt and the greens of the spring onions, then divide the rice between your plates. Spoon over the chilli and scatter with coriander, then serve with crispy tortilla slices.