Brazilian Feijoada Inspired Veggie Bean Pockets
with Soured Cream and Roasted Sweet Potato
- Milk
- Wheat
- Cereals containing gluten
- Celery
- Mustard
- May contain traces of allergens
- Cereals containing gluten
- Milk
- Soya
- Sulphites
- Wheat
- Barley
Feijoada, from feijão (meaning 'beans'), is a bean-based stew typically cooked with beef or pork that's popular in cuisines with Portuguese influences. Here, we're keeping it veggie and stuffing it inside tortillas to make these tasty veg-filled pockets.
Ingredients
2 unit(s)
Sweet Potato
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 carton(s)
Black Beans
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
30 grams
Tomato Puree
30 grams
Green Chilli Paste
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the sweet potatoes into 1cm thick rounds (no need to peel).
Put the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Cut the lime into wedges.
Trim and tear the baby gem into bite sized pieces. Drain and rinse the beans in a sieve.
In a large salad bowl, combine a good squeeze of lime with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside for later.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beans, Brazilian style seasoning and tomato puree. Stir-fry, 1 min more.
Add the sugar and water for the sauce (see pantry for both amounts) and simmer the sauce until reduced slightly, 2-3 mins. Mash a third of the beans with a potato masher or the back of a fork until the sauce has thickened.
Once thickened, remove from the heat and stir in the green chilli paste. Taste and season with salt and pepper.
Lay the tortillas (2 per person) onto a board and spoon the beans onto one half of each one. Top with the Cheddar. Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
When everything's nearly ready, add the baby gem to the bowl with the dressing.
Season with salt and pepper and toss to coat.
When everything's ready, share the bean pockets between serving plates.
Serve the sweet potato and salad alongside.
Add a dollop of soured cream on the side for dipping and serve with any remaining lime wedges for squeezing over to finish.
