Directions
- 1Rub 1 tbsp of olive oil over your two sweet potatoes and roast them for 60 - 90 minutes.
- 2Slide a knife through the middle of the sweet potato to check for doneness (it should slide through easily).
- 3Heat the remaining oil in a pan and add the diced onion and red pepper.
- 4Saute for 5-6 minutes until softened, and then add the minced garlic and cook for another minute.
- 5Add the spices, drained black beans, and sweetcorn.
- 6Simmer everything for 4-5 minutes on low heat, stirring often.
- 7Once the potatoes are cooked, cut them in half lengthwise.
- 8Scoop out the sweet potato flesh, and add it to a bowl.
- 9Mash the sweet potato.
- 10Add the black bean mixture, sour cream, half of the cheese, and enchilada sauce (leave about 4 tbsp to top the potatoes with).
- 11Mix everything.
- 12Spoon the mixture back into the sweet potato skins.
- 13Top with the remaining cheese.
- 14Grill the potatoes for 4-5 minutes until the cheese is melted and golden.
- 15Top with the guacamole and the remaining warmed enchilada sauce.
Ingredients
- 2 sweet potatoes
- 2 tbsp olive oil
- 400 g tinned black beans, drained and rinsed
- 200 g sweetcorn
- 1 medium red onion, diced
- 1 medium red pepper
- 2 garlic cloves, minced
- 2 tbsp sour cream
- 100 g cheddar cheese
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp oregano
- Salt
- pepper
- 200 ml enchilada sauce
- 100 g guacamole
Equipment
panbowlforkspatulatongs
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