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Mexican Stuffed Sweet Potatoes (Veg & Non-Veg)
55 minPorcje: 2Nutri-Score B€€
B
55 min
55 minMexican Stuffed Sweet Potatoes (Veg & Non-Veg)
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Składniki
sweet potatoes (scrubbed, pricked with a fork)Warzywa i owoce2 kawałki
black beans (drained and rinsed)Spiżarnia200 g
sweetcorn (canned, drained)Warzywa i owoce100 g- red bell pepper (finely diced)Warzywa i owoce1 kawałek
red onion (finely diced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce2 kawałki
minced beef (for the non-veg filling)Mięso150 g
olive oilSpiżarnia15 ml
ground cuminPrzyprawy3 g
smoked paprikaPrzyprawy2 g- chili flakesPrzyprawy1 g
saltPrzyprawy3 g
cheddar cheese (grated)Nabiał80 g
Greek yogurtNabiał80 g
lime (juiced)Warzywa i owoce1 kawałek
fresh coriander (chopped)Warzywa i owoce10 g
avocado (sliced)Warzywa i owoce1 kawałek
na porcję
Wartości odżywcze
530kcal
- Węglowodany
- 53 g
- Białko
- 26 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Piekarnik
Blacha do pieczenia
Patelnia
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Make the lime yogurt
- Stir the lime juice into the Greek yogurt and season with a pinch of salt.
- Krok 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.