Sweet Potato, Red Bean And Avocado Croustade - cooking recipe

Ingredients

CROUSTADE
100 g whole rolled porridge oats
75 g breadcrumbs (use a nice grannary or wholemeal loaf)
50 g plain flour
100 g butter, melted (plus extra for greasing the pie dish)
FILLING
350 g sweet potatoes, peeled and diced
1 (420 g) can red kidney beans, drained
1 small onion, finely chopped
1 garlic clove, chopped
1 large avocado, cut into chunks
1 tablespoon sunflower oil
1 teaspoon chopped chipotle chile in adobo
1 orange, juice and zest of
salt and black pepper

Preparation

Preheat the oven to 375\u00b0F, 190\u00b0C, 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.