A Mexican feast with a delicious and filling twist!
Prep Time 5 min Cook Time 1hr 30min Difficulty Easy Serves 4
4 sweet potatoes (small ~250g each)
1 tbsp extra virgin olive oil
1 can black beans
OR 1 can red kidney beans
300g corn kernels
1 tsp cumin
1 tsp paprika
1 tsp chilli
1 tsp onion powder
1 can crushed tomatoes (400g)
1 cup grated cheese
coriander leaves (optional)
greek yoghurt (optional)
Prep Ingredients: Grate the carrot and zucchini. Rinse and drain the black beans and corn kernels.
Preheat oven to 180°C. Line baking tray with baking paper. Prick the centre of the sweet potatoes and place on tray. Bake for 1hr or until cooked and can be easily pierced by a fork.
Carefully slice sweet potatoes in half (recommend to use a knife and fork - they will be hot!). Scoop the flesh out into a bowl, leaving a thin layer of flesh (~1cm) around the skin to ensure the sweet potatoes will stand by themselves.
Bake skins for a further 10-15 minutes.
Mash remaining sweet potato flesh.
While the skins bake, sauté carrot, zucchini, beans and corn in a pan with oil and spices, season to taste. Stir through canned tomatoes and mashed sweet potato flesh. Simmer until combined.
Remove skins from oven. Divide bean mixture evenly between the sweet potatoes.
Top with cheese, a dollop of yoghurt and garnish with coriander leaves.
*Vegan and Dairy-free Alternatives: Replace cheese and yoghurt with dairy-free cheese and a dollop of hummus.