LOADED SWEET POTATOES

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)

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

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.

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.

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.

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

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LOADED SWEET POTATOES