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Mexican Stuffed Sweet Potatoes (Veg & Non-Veg)
55 Min.Für 2Nutri-Score B€€
B
55 Min.
55 Min.Mexican Stuffed Sweet Potatoes (Veg & Non-Veg)
was Sie brauchen
Zutaten
sweet potatoes (scrubbed, pricked with a fork)Obst & Gemüse2 Stücke
black beans (drained and rinsed)Vorräte200 g
sweetcorn (canned, drained)Obst & Gemüse100 g- red bell pepper (finely diced)Obst & Gemüse1 Stück
red onion (finely diced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke
minced beef (for the non-veg filling)Fleisch150 g
olive oilVorräte15 ml
ground cuminGewürze3 g
smoked paprikaGewürze2 g- chili flakesGewürze1 g
saltGewürze3 g
cheddar cheese (grated)Milchprodukte80 g
Greek yogurtMilchprodukte80 g
lime (juiced)Obst & Gemüse1 Stück
fresh coriander (chopped)Obst & Gemüse10 g
avocado (sliced)Obst & Gemüse1 Stück
pro Portion
Nährwerte
530kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 26 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Backofen
Backblech
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Bake the sweet potatoes
- Heat the oven to 200 °C.
- Place the sweet potatoes on a baking tray and bake until tender.
- Split them open lengthways and season lightly.
- Schritt 2
Cook the veg filling
- Heat a little olive oil in a frying pan and soften the red onion and garlic.
- Add the red bell pepper, sweetcorn and black beans.
- Season with cumin, smoked paprika, chili flakes and salt and cook until warmed through.
- Schritt 3
Cook the beef filling
- In a separate pan, brown the minced beef with a little olive oil.
- Add cumin, smoked paprika, chili flakes and salt and cook until fully cooked.
- Schritt 4
Make the lime yogurt
- Stir the lime juice into the Greek yogurt and season with a pinch of salt.
- Schritt 5
Stuff and serve
- Fill one sweet potato with the veg mixture and the other with the beef mixture.
- Top both with cheddar and return to the oven until the cheese melts.
- Finish with lime yogurt, avocado and fresh coriander.