Plato principal
Mexican Stuffed Sweet Potatoes (Veg & Non-Veg)
55 minPara 2Nutri-Score B€€
B
55 min
55 minMexican Stuffed Sweet Potatoes (Veg & Non-Veg)
lo que necesita
Ingredientes
sweet potatoes (scrubbed, pricked with a fork)Frutas y verduras2 piezas
black beans (drained and rinsed)Despensa200 g
sweetcorn (canned, drained)Frutas y verduras100 g- red bell pepper (finely diced)Frutas y verduras1 pieza
red onion (finely diced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
minced beef (for the non-veg filling)Carne150 g
olive oilDespensa15 ml
ground cuminEspecias3 g
smoked paprikaEspecias2 g- chili flakesEspecias1 g
saltEspecias3 g
cheddar cheese (grated)Lácteos80 g
Greek yogurtLácteos80 g
lime (juiced)Frutas y verduras1 pieza
fresh coriander (chopped)Frutas y verduras10 g
avocado (sliced)Frutas y verduras1 pieza
por ración
Nutrición
530kcal
- Carbohidratos
- 53 g
- Proteínas
- 26 g
- Grasas
- 24 g
lo que usará
Utensilios
Horno
Bandeja de horno
Sartén
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Make the lime yogurt
- Stir the lime juice into the Greek yogurt and season with a pinch of salt.
- Paso 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.