Mex-Style Stuffed Sweet Potatoes

95 mins
Serves 1
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Directions

  1. 1Rub 1 tbsp of olive oil over your two sweet potatoes and roast them for 60 - 90 minutes.
  2. 2Rub 1 tbsp of olive oil over your two sweet potatoes and roast them for 60 - 90 minutes.
  3. 3Rub 1 tbsp of olive oil over your two sweet potatoes and roast them for 60 - 90 minutes.
  4. 4Slide a knife through the middle of the sweet potato to check for doneness (it should slide through easily).
  5. 5Slide a knife through the middle of the sweet potato to check for doneness (it should slide through easily).
  6. 6Slide a knife through the middle of the sweet potato to check for doneness (it should slide through easily).
  7. 7Heat the remaining oil in a pan and add the diced onion and red pepper.
  8. 8Heat the remaining oil in a pan and add the diced onion and red pepper.
  9. 9Heat the remaining oil in a pan and add the diced onion and red pepper.
  10. 10Saute for 5-6 minutes until softened, and then add the minced garlic and cook for another minute.
  11. 11Saute for 5-6 minutes until softened, and then add the minced garlic and cook for another minute.
  12. 12Saute for 5-6 minutes until softened, and then add the minced garlic and cook for another minute.
  13. 13Add the spices, drained black beans, and sweetcorn.
  14. 14Add the spices, drained black beans, and sweetcorn.
  15. 15Add the spices, drained black beans, and sweetcorn.
  16. 16Simmer everything for 4-5 minutes on low heat, stirring often.
  17. 17Simmer everything for 4-5 minutes on low heat, stirring often.
  18. 18Simmer everything for 4-5 minutes on low heat, stirring often.
  19. 19Once the potatoes are cooked, cut them in half lengthwise.
  20. 20Once the potatoes are cooked, cut them in half lengthwise.
  21. 21Once the potatoes are cooked, cut them in half lengthwise.
  22. 22Scoop out the sweet potato flesh, and add it to a bowl.
  23. 23Scoop out the sweet potato flesh, and add it to a bowl.
  24. 24Scoop out the sweet potato flesh, and add it to a bowl.
  25. 25Mash the sweet potato.
  26. 26Mash the sweet potato.
  27. 27Mash the sweet potato.
  28. 28Add the black bean mixture, sour cream, half of the cheese, and enchilada sauce (leave about 4 tbsp to top the potatoes with).
  29. 29Add the black bean mixture, sour cream, half of the cheese, and enchilada sauce (leave about 4 tbsp to top the potatoes with).
  30. 30Add the black bean mixture, sour cream, half of the cheese, and enchilada sauce (leave about 4 tbsp to top the potatoes with).
  31. 31Mix everything.
  32. 32Mix everything.
  33. 33Mix everything.
  34. 34Spoon the mixture back into the sweet potato skins.
  35. 35Spoon the mixture back into the sweet potato skins.
  36. 36Spoon the mixture back into the sweet potato skins.
  37. 37Top with the remaining cheese.
  38. 38Top with the remaining cheese.
  39. 39Top with the remaining cheese.
  40. 40Grill the potatoes for 4-5 minutes until the cheese is melted and golden.
  41. 41Grill the potatoes for 4-5 minutes until the cheese is melted and golden.
  42. 42Grill the potatoes for 4-5 minutes until the cheese is melted and golden.
  43. 43Top with the guacamole and the remaining warmed enchilada sauce.
  44. 44Top with the guacamole and the remaining warmed enchilada sauce.
  45. 45Top with the guacamole and the remaining warmed enchilada sauce.

Ingredients

  • 2 sweet potatoes
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 400 g tinned black beans, drained and rinsed
  • 400 g tinned black beans, drained and rinsed
  • 400 g tinned black beans, drained and rinsed
  • 200 g sweetcorn
  • 200 g sweetcorn
  • 200 g sweetcorn
  • 1 medium red onion, diced
  • 1 medium red onion, diced
  • 1 medium red onion, diced
  • 1 medium red pepper
  • 1 medium red pepper
  • 1 medium red pepper
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 2 tbsp sour cream
  • 100 g cheddar cheese
  • 100 g cheddar cheese
  • 100 g cheddar cheese
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 200 ml enchilada sauce
  • 200 ml enchilada sauce
  • 200 ml enchilada sauce
  • 100 g guacamole
  • 100 g guacamole
  • 100 g guacamole

Equipment

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