Lactose-free black bean birria sweet potato
Searching for easy lunch ideas? This one is filling, flavourful and makes for the perfect midday pick-me-up. Soft in the centre and finished with melted Arla LactoFREE Cheddar, this simple sweet potato recipe is piled with a healthy take on classic birria – a traditional Mexican stew known for its warming flavour, perfect for lunches to look forward to.
Ingredients
Black bean birria
|
Olive oil
|
1 tbsp |
|---|---|
|
Onion, finely chopped
|
1 |
|
Carrot, finely chopped
|
½ |
|
Salt and pepper
|
empty unit |
|
Red pepper, diced
|
1 |
|
Chilli flakes (Optional)
|
¼ tsp |
|
Garlic cloves, finely chopped
|
3 |
|
Ground cumin
|
1 tsp |
|
Ground cinnamon
|
½ tsp |
|
Tomato purée
|
2 tbsp |
|
Chipotle paste
|
1 tsp |
|
Black beans, drianed
|
1 tin |
|
Vegetable stock
|
200 ml |
Sweet potato
|
Sweet potatoes
|
2 empty unit |
|---|---|
|
Small handful coriander
|
empty unit |
|
Lime, juiced
|
½ |
| 60 g |
Instructions
Black bean birria
Sweet potato
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
This recipe is perfect as a quick and easy lactose-free lunch, but if you have a little more time, simply pierce the sweet potato skins then roast in a pre-heated oven at 180ºC (fan) for 45-60 minutes for an extra crispy finish. To check the potatoes are fully cooked, poke one with a knife – it should slide through easily.
Have some black bean birria left over? This versatile stew works wonderfully in a range of healthy lunch recipes. Whether you fold it in corn tortillas and fry it up into birria tacos (a classic Mexican street food), roll it into a burrito or simply serve it with rice, you have plenty of recipes at your fingertips to explore to ensure nothing goes to waste.
FAQ: Questions about Lactose-Free Black Bean Birria Sweet Potato
Ready to make more of your midday with this flavour-packed sweet potato recipe? Discover some helpful answers to common questions below before you get cooking.
Can these be made ahead of time?
It’s best to cook the sweet potato and assemble just before serving to maintain freshness, but the birria can be made ahead of time. Simply cook the birria as instructed, store in an airtight container in the fridge for up to 3 days, and re-heat before serving. If the birria thickens slightly in the fridge, add a little water to loosen it when reheating.
Can I use white potatoes instead of sweet potatoes?
Yes, any potato suitable for baking will work. Both white and sweet potatoes are great as part of a balanced diet, with both offering a range of valuable nutrients. However, sweet potato nutrition benefits have tipped the scale in their favour for some, offering higher levels of vitamin A and fibre when baked.
What can I use instead of chipotle paste?
If you don’t have chipotle paste, 1 tsp of chipotle powder or 2 tsp of smoked paprika will work, though the flavour won’t be as intense.
Nutritional values per serving
Energy:
139 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.9 g |
| Protein | 10.6 % | 3.6 g |
| Fat | 47.2 % | 7.4 g |
| Carbohydrates | 42.2 % | 14.4 g |
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Satisfyingly warming Lactose-Free Black Bean Birria Sweet Potato
Keep the momentum going past midday with this delicious lunch recipe, made with richly spiced and super satisfying black bean birria piled on a soft sweet potato and finished with a melted layer of Arla LactoFREE Mature Cheddar Cheese and a sprinkle of coriander. Lactose-free cooking doesn’t have to be dull, and this is the proof – flavour fills every mouthful, and with this one simple dish, your lunchtimes will quickly be crowned your favourite meal of the day.
A traditional Mexican staple
Birria, a regional variation of barbacoa from western Mexico, is a heartwarming dish often served at gatherings such as weddings or celebrations. Typically made with goat, beef or lamb, traditional birria has become an icon across Mexico, with restaurants or street carts that serve birria earning their very own name – birrierías. This recipe takes the heart of traditional birria and gives it a black bean twist, where pull-apart meat is replaced with fibre and protein-rich black beans, an ingredient popular in Central and South American cuisine. Though the core ingredient has been changed, the vibrant flavours have been kept the same, bringing a little taste of Mexico to your lunchtimes.
Slow it down
If you have more time to spare for the perfect black bean birria, why not try slow-cooking? Birria is typically cooked slowly to create tender, succulent meat, and this black bean version is just as delicious cooked using the traditional methods. A great way of doing this is with the slow cooker. Simply fry off the ingredients as described to get them started, then cook in the slow cooker on low for 1 hour until the beans have absorbed all the flavours. Once cooked, prepare your sweet potato and assemble as usual, making sure to finish the dish with a layer of golden, melted Arla LactoFREE Mature Cheddar Cheese.
