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Mexican Stuffed Sweet Potatoes (Veg & Non-Veg)
55 minServes 2Nutri-Score B€€
B
55 min
55 minMexican Stuffed Sweet Potatoes (Veg & Non-Veg)
what you need
Ingredients
sweet potatoes (scrubbed, pricked with a fork)Produce2 pieces
black beans (drained and rinsed)Pantry200 g
sweetcorn (canned, drained)Produce100 g- red bell pepper (finely diced)Produce1 piece
red onion (finely diced)Produce1 piece
garlic (minced)Produce2 pieces
minced beef (for the non-veg filling)Meat150 g
olive oilPantry15 ml
ground cuminSpices3 g
smoked paprikaSpices2 g- chili flakesSpices1 g
saltSpices3 g
cheddar cheese (grated)Dairy80 g
Greek yogurtDairy80 g
lime (juiced)Produce1 piece
fresh coriander (chopped)Produce10 g
avocado (sliced)Produce1 piece
per serving
Nutrition
530kcal
- Carbs
- 53 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Make the lime yogurt
- Stir the lime juice into the Greek yogurt and season with a pinch of salt.
- Step 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.