Mexican style stuffed sweet potatoes
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Ingredients
- 4 sweet potatoes scrubbed and pierced
- neutral oil for dizzling
- 1 368g can sweetcorn drained
- 4 spring onions finely sliced including green parts
- 1 red chilli finely sliced (seeds removed if you want to reduce heat)
- 1 400g can cannellini beans
- 180 g cherry tomatoes quartered
- 3 tbsp chipotle chilli paste
- 100 g cheddar cheese grated
- fresh coriander leaves for garnish
- Jalapeno slices for garnish optional
Instructions
- Preheat the oven to 200C fan. Place the potatoes on a baking tray and bake 40 minutes to an hour depending on their size. (Alternatively, they can be microwaved for 7 minutes, then turned over and microwaved for a further 7 minutes.)
- Cut the potatoes in half and slightly mash the filling and place back on the baking tray. Drizzle with rapeseed oil and season. Heat the grill to medium high.
- Heat a frying pan, add the sweetcorn and get a little colour on the kernels. Drizzle with oil and add the spring onions and chilli and cook for a couple of minutes. Add the drained tin of beans and stir through the chipotle paste. Cook for another 2-3 minutes.
- Spoon the warm bean mixture into the potatoes, top with tomatoes and then sprinkle with cheese and put under the grill until the cheese bubbles and browns. Finish with a sprinkle of coriander and some jalapeno slices if using
Nutrition
Calories: 312kcalCarbohydrates: 50gProtein: 11gFat: 9gSaturated Fat: 5gCholesterol: 26mgSodium: 288mgPotassium: 954mgFiber: 8gSugar: 12gVitamin A: 32761IUVitamin C: 34mgCalcium: 263mgIron: 2mg
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