These wedges are very versatile as a quick lunch or even a side dish with a piece of steak. You could even add mince or quorn if you prefer, I think it would be delicious served with sour cream and tomato salsa.

Serves 4

Low-calorie spray

800g sweet potatoes, cut in wedges

400g can of kidney beans, drained and rinsed

1 large red onion, diced

salt and pepper

75g reduced-fat cheddar cheese, grated

2 medium ripe avocados, diced

Small handful fresh coriander leaves

Method

Heat the oven to 200c/fan 180c/gas 6 and spray a baking tray with the low-calorie spray.

Put the sweet potato on the tray in an even layer .

Bake for 30 minutes or until cooked and tender, turning halfway through cooking.

Meanwhile, spray more low-calorie spray in a shallow frying pan over a medium-high heat. Add the kidney beans and onion, then cook for 2 to 3 minutes or until the onion has softened, remove from the heat and set aside.

When the wedges are ready, remove them from the oven and transfer to an ovenproof serving dish.

Top the wedges with the bean mixture and grated cheese, then return to the oven for 10 minutes until the cheese has melted.

Serve topped with avocado and coriander or any other toppings that you prefer.