One Pot Mexican-Style Sweet Potato & Corn Broth

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Peel and chop your red onion[s] into quarters

Peel and chop your sweet potato[es] into large pieces

Add the chopped sweet potato to the dish with the onion wedges and a pinch of salt

Drain and rinse your black beans and sweetcorn

Crush your garlic open by squashing them with the side of a knife and discard the skins

Add your ground cumin, ground smoked paprika, dried oregano and crushed garlic to the dish and stir it all up

Add the drained black beans and drained sweetcorn to the dish with your tomato paste, chipotle paste (can't handle the heat? Go easy!) and 650ml [975ml] [1.3L] boiled water

Add your vegetable stock mix and soy sauce and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for 25 min – this is your one pot Mexican-style sweet potato & corn broth

Cut your lime[s] in half

Crumble your Greek cheese into rough bite-sized pieces