Mexican Stuffed Sweet Potato

Serves 2
Time 45 minutes

Ingredients

2 large sweet potatoes
Extra virgin olive oil
Salt flakes
½ red capsicum, roughly chopped
1 red onion, roughly chopped
2 cloves garlic, roughly chopped
1 400g can black beans, drained and rinsed
10 baby corns, roughly chopped
1 tbsp smoked paprika
1 tbsp chilli powder
1 tsp ground cumin
Salt and pepper
1 tbsp butter

 

1 avocado
½ bunch coriander, roughly chopped
2 tbsp chipotle sauce
Salt and pepper
½ cup Greek yoghurt
2 tsp nutritional yeast
1 tbsp tahini

Method

Preheat the oven to 180°C and line a baking tray with foil.

Cover sweet potatoes with extra virgin olive oil and salt flakes. Prick all over with a fork and place on the lined baking tray to bake in the oven for 45 minutes. Once cooked, remove and allow to cool slightly.

Heat a large pan over medium heat and sauté onion, garlic and capsicum in a little extra virgin olive oil for a few minutes until softened. Add the black beans, baby corn, paprika, chilli powder and ground cumin and season generously with salt and pepper. Stir everything together and fry off for about five minutes.

In a bowl, mash together the avocado, coriander, half of the chipotle and some salt and pepper. In a separate bowl, stir the remaining chipotle through the Greek yoghurt.

Slice the sweet potatoes in half lengthways and using a fork, spread the flesh with butter so it mashes slightly but stays in the skin. Top with the black bean mixture, followed by the avocado, chipotle yoghurt, nutritional yeast and tahini.