Cajun Black Bean, Chips & Salad

Head down to the bayou for this colourful and spicy Cajun combo.

Serves 1 | Prep time: 10 mins | Cooking time: 35 mins



  • 1 cup sweet potato
  • 1 tsp oil (optional)
  • Pinch of iodised salt (optional)
  • Pepper to taste
  • 2 sprigs of rosemary

Silverbeet pine nut salad

  • 1 cup chopped silverbeet
  • 15g/0.53oz pine nuts
  • Lemon juice to taste

Cajun black beans

  • Chilli powder to taste
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • 1/4 red onion chopped
  • 1/2 garlic clove, crushed
  • 1 tsp sugar
  • 1 cup cooked/canned black beans drained and rinsed
  • 1/2 cup crushed tomatoes



  1. Pre-heat an oven to 200C/390F.
  2. Chop the sweet potatoes into chip shapes and put into a bowl with the oil, salt, pepper and rosemary, mix until covered evenly.
  3. Place chips on a greased tray and bake for 10 minutes then flip and bake for a further 10 minutes or until cooked through and crispy.


  1. In a dry pan, add the pine nuts over a medium heat and dry roast them until light brown. Stir constantly to cook them evenly and avoid burning.
  2. Rinse the silverbeet and chop any of the tough white bits off the bottom of the stalks. Stack the leaves and roughly chop into 4cm (1.5in) strips.
  3. Boil a large pot of water. When bubbling add the silverbeet to blanch. Leave in for 1 minute or until the leaves start to turn a brighter green and soft.
  4. Remove leaves from the pot, rinse under cold water and drain. In a serving bowl mix the silverbeet and pine nuts together and squeeze lemon juice over the top.

Cajun Black Beans

  1. In a fry pan, add the oil and the spices on a medium heat and cook them until they release a strong aroma (approx 3 minutes).
  2. Add the onions and garlic and fry until onions start to go soft but not crispy.
  3. Add the rest of the ingredients on a low to medium heat, stirring regularly. Cook for a further 10 minutes until everything is soft and cooked through.
  4. Serve all dishes together with rice. Can be topped with roasted capsicum (bell pepper).

Note for Challengers: Consider making extra black beans for tomorrow’s lunch.

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DinnerMexicanGluten FreeLow Fat

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