Mexican Stuffed Sweet Potatoes
Whole roasted sweet potato stuffed with Mexican fillings made with sweet Australian Onions, protein rich black beans, Mexican spices and topped with homemade salsa and guacamole.
Corn Free, Dairy Free, Gluten Free, Peanut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegetarian, Yeast Free
extra virgin olive oil
brown onion, finely sliced
garlic , minced
1 x 400
can black beans, drained
sweet cherry tomatoes
red onion, diced
Juice of 1 fresh lime
Good quality salt and pepper
red onion, finely chopped
Juice of 1 lime
good quality salt
Fresh red chilli, sliced
Pre-heat fan-forced oven to 180’C.
Wash and pat dry sweet potatoes. Wrap each sweet potato in foil and place on a baking tray. Bake in oven for approx. 1 hour or until each is soft in the centre.
Meanwhile, prepare filling and toppings.
To make filling, heat olive oil in frying pan and add onions. Sauté over low-medium heat for 5-8 minutes or until onions are soft and fragrant. Add garlic and stir until the onions caramelise.
Stir through cumin, paprika, oregano, coriander and black beans.
Season with salt and pepper. Set aside.
To make guacamole topping, in a mixing bowl combine mashed avocado with red onion, lime juice, cumin and salt. Adjust seasoning to liking.
Once sweet potatoes are cooked through and cool enough to handle, remove foil and cut lengthways to create an opening, being carefully not to cut the whole way through.
Spoon filling into each sweet potato and top with salsa and avocado toppings.
Garnish with fresh coriander and chilli.
To add animal protein add shredded or minced cooked chicken, beef, pork or lamb to the caramelised onions to warm through.