Baked sweet potato with easy black bean chilli | Sainsbury`s Magazine

Ingredients

• 4 baking sweet potatoes, around 275g-300g each
• fine sea salt
• 1 onion, finely chopped
• 1 tbsp sunflower oil
• 1 x 30g pack taco seasoning mix (we used Santa Maria)
• 1 tbsp tomato purée
• 2 x 380g cartons black beans, rinsed and drained
• 15g Belgian dark cooking chocolate, chopped
• 4 generous tbsp soured cream
• 1 avocado, sliced
• 2 tbsp chopped coriander leaves
• 1⁄2 red chilli, deseeded and finely chopped
• lime zest, to serve