[ 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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