Plat
Mexican Stuffed Sweet Potatoes (Veg & Non-Veg)
55 minPour 2Nutri-Score B€€
B
55 min
55 minMexican Stuffed Sweet Potatoes (Veg & Non-Veg)
ce qu’il vous faut
Ingrédients
sweet potatoes (scrubbed, pricked with a fork)Fruits et légumes2 morceaux
black beans (drained and rinsed)Épicerie200 g
sweetcorn (canned, drained)Fruits et légumes100 g- red bell pepper (finely diced)Fruits et légumes1 morceau
red onion (finely diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
minced beef (for the non-veg filling)Viandes150 g
olive oilÉpicerie15 ml
ground cuminÉpices3 g
smoked paprikaÉpices2 g- chili flakesÉpices1 g
saltÉpices3 g
cheddar cheese (grated)Produits laitiers80 g
Greek yogurtProduits laitiers80 g
lime (juiced)Fruits et légumes1 morceau
fresh coriander (chopped)Fruits et légumes10 g
avocado (sliced)Fruits et légumes1 morceau
par portion
Nutrition
530kcal
- Glucides
- 53 g
- Protéines
- 26 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Make the lime yogurt
- Stir the lime juice into the Greek yogurt and season with a pinch of salt.
- Étape 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.