Mexi-Loaded Sweet Potaotes
Recipe inspired by Ellie Bullen. Image from her book Elsa's Wholesome Life.
Ingredients
- 4 sweet potatoes - scrubbed and cut in half lengthways
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 400g tinned black beans - drained and rinsed
- 3 tomatoes - diced
- 1 corn cob - kernels stripped
- 1 red capsicum - diced
- 1 cup red cabbage - finely shredded
- 1 avocado
- 1 lime -
- ½ cup sour cream
To Serve
- coriander - roughly chopped
- habenero chili sauce - optional
- jalapeno chillis - optional
Instructions
- Preheat the oven to 200°C fan-forced
- Rub the sweet potatoes with a little oil, season with salt and pepper and bake for 25 minutes. If you prefer to keep them whole, bake for 45 minutes.
- Meanwhile, heat the oil in a saucepan over a medium heat. Add the paprika and cumin and fry for 1 minute until fragrant. Add the black beans, tomato and capsicum. Reduce the heat to low and simmer for 6-8 minutes, or until the capsicum is soft and the tomato juices have thickened.
- Heat a frying pan over a medium heat. Add the corn and fry for 2 minutes, or until browned. Remove from the heat and set aside.
- When the potatoes are ready, top with the bean mixture. To serve, top each with the cabbage, corn, avocado, coriander, sour cream, chilli sauce and sliced jalapeño (if using). Finish with an extra sprinkle of smoked paprika.
Tips and Variations
VEGETARIAN
GLUTEN FREE
