Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 onion, diced
- 2 tsp minced garlic
- 1 red or yellow capsicum, diced
- ¼ cup pickled jalapeños
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp paprika
- 400g tin black beans, drained & rinsed
- 125g tin corn, drained
- 1 avocado, diced
- Fresh coriander, to garnish (optional)
- Salsa, for serving
- Salt & pepper, to taste
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- Wash the sweet potatoes and pierce them with a fork. Place potatoes on the baking tray and roast in the oven for 45-60 mins or until tender.
- Meanwhile, heat olive oil in a skillet over medium-high heat.
- Add the diced onion and sauté for 5 mins or until soft and translucent. Add the minced garlic, diced capsicum and jalapeño to the skillet. Sauté for 2-3 mins or until capsicum is tender.
- Add the ground cumin, chilli powder, paprika, black beans and corn kernels and stir to combine. Season with salt and pepper and cook until heated through.
- Add the ground cumin, chilli powder, paprika, black beans and corn kernels and stir to combine. Season with salt and pepper and cook until heated through.
- Spoon the bean and vegetable filling into the sweet potato halves evenly.
- Spoon the bean and vegetable filling into the sweet potato halves evenly.
- Spoon the bean and vegetable filling into the sweet potato halves evenly.
- Tip: Feel free to customise the toppings. Add a dollop of Greek yoghurt or sour cream, a sprinkle of crumbled feta or a squeeze of lime juice.
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