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DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 4 small sweet potatoes
 5 ml extra virgin olive oil
MEXI BEANS
 15 ml extra virgin olive oil
 1 small red onion, diced
 2 cans black beans, rinsed and drained
 2 garlic cloves, minced
 1 tsp chilli powder
 1 tsp cumin, ground
 1 tsp coriander, ground
 2 cobs corn, kernels sliced off
 12 capsicum/s, diced
TO SERVE
 12 avocado/s, diced
 fresh coriander or spring onions, diced
 sour cream (optional)
 plant based bacon (optional)
1

Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.

2

Rub potatoes with olive oil and sprinkle with salt and pepper. Prick them with a fork a few times and place them into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.

3

While the potatoes are baking. Add olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until onion softens. Add in beans, corn, capsicum, garlic, chilli powder, cumin and coriander and cook for 1 minute until everything is warmed through and coated.

4

Remove potatoes from the oven and slice each one open. Pry the potato open a little and stuff the Mexican Beans between the four potatoes.

5

Serve potatoes between four plates. Top with avocado cubes, sour cream, plant based bacon and coriander/spring onions.

Ingredients

 4 small sweet potatoes
 5 ml extra virgin olive oil
MEXI BEANS
 15 ml extra virgin olive oil
 1 small red onion, diced
 2 cans black beans, rinsed and drained
 2 garlic cloves, minced
 1 tsp chilli powder
 1 tsp cumin, ground
 1 tsp coriander, ground
 2 cobs corn, kernels sliced off
 12 capsicum/s, diced
TO SERVE
 12 avocado/s, diced
 fresh coriander or spring onions, diced
 sour cream (optional)
 plant based bacon (optional)

Directions

1

Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.

2

Rub potatoes with olive oil and sprinkle with salt and pepper. Prick them with a fork a few times and place them into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.

3

While the potatoes are baking. Add olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until onion softens. Add in beans, corn, capsicum, garlic, chilli powder, cumin and coriander and cook for 1 minute until everything is warmed through and coated.

4

Remove potatoes from the oven and slice each one open. Pry the potato open a little and stuff the Mexican Beans between the four potatoes.

5

Serve potatoes between four plates. Top with avocado cubes, sour cream, plant based bacon and coriander/spring onions.

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