[ RECIPE ] Stuffed Sweet Potato Skins with Mexican Beans
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • ▪️6 Medium-sized Sweet Potatoes⁠
  • ▪️1 tablespoon Olive Oil (plus additional)⁠
  • ▪️1 Red Pepper (diced)⁠
  • ▪️1 Red Onion (finely chopped)⁠
  • ▪️3-4 Spring Onions (chopped)⁠
  • ▪️2 Garlic Cloves (crushed)⁠
  • ▪️400g Black Beans (drained and rinsed)⁠
  • ▪️100g Sweetcorn⁠
  • ▪️1/2 teaspoon Chilli Powder⁠
  • ▪️1/2 teaspoon Paprika⁠
  • ▪️1/2 teaspoon Ground Coriander⁠
  • ▪️1/2 teaspoon Ground Cumin⁠
  • ▪️100g Vegan Cheese⁠
  • SERVE WITH⁠
  • ▪️Guacamole⁠
  • ▪️Fresh Salsa⁠
  • ▪️Vegan Mayonnaise⁠
Instructions
  1. Wash the sweet potatoes thoroughly and then prick them with a fork several times before placing them in the microwave for 10 minutes, turning halfway. Pre-heat the oven to 220C. ⁠
  2. Next place the sweet potatoes on a baking tray and coat an additional tablespoon of olive oil over them. Bake for a further 15 minutes. ⁠
  3. Remove the sweet potatoes from the oven and leave to cool for a few minutes. Carefully halve the potatoes lengthways and scoop out the centre (leave a thin layer of potato around the skin) and set-aside for now, as well as the skins. ⁠
  4. Meanwhile place a large frying pan on a medium-high heat and add an additional teaspoon of oil. Once the oil is hot add the peppers and fry for a few minutes until softened, then add the red and spring onions for a further 5 minutes.⁠
  5. Add the garlic to the frying pan alongside the black beans and sweetcorn, as well as the various spices and continue to fry for 3-5 minutes. ⁠
  6. Remove the contents of the frying pan and pour over the sweet potato mash. Mix everything well and then place a generous scoop inside each sweet potato skin. Top with the cheese and bake for 10 minutes or until the cheese has melted. ⁠
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-stuffed-sweet-potato-skins-with-mexican-beans-9117/