Directions:
- Preheat the oven to 375°F, 190°C, gas mark 5; lightly grease an 8 inch pie or flan dish.
- Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
- Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
- Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
- While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
- Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.31 Kcal (2312 kJ) | ||
| Calories from fat | 308.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.31g | 53% | |
|---|---|---|---|
| Cholesterol | 54mg | 18% | |
| Sodium | 283.7mg | 12% | |
| Potassium | 648.62mg | 14% | |
| Total Carbs | 56.38g | 19% | |
| Sugars | 8.29g | 33% | |
| Dietary Fiber | 10.09g | 40% | |
| Protein | 8g | 16% | |
| Vitamin C | 25.6mg | 43% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.9mg | 16% | |
| Calcium | 87.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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