Mexican Style Stuffed Sweet Potatoes

Ingredients

• 1 tsp Chilli Flakes
• 60 g Cheddar Cheese
• 400 g Black Beans
• 4 Sweet Potato
• 2 Avocado
• 2 Red Bell Pepper
• 15 g Fresh Coriander
• 1 Lime
• 4 Spring Onion
• 2 tsp Ground Cumin
• 2 tsp Paprika
• 1 Red Chilli
• 1 Brown Onion
• 2 Garlic Clove
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Preheat oven to 180°C. Drizzle olive oil over the sweet potatoes. Add salt and a small handful of chilli flakes (optional).

2. 2

   Bake sweet potatoes for 50 minutes or until soft.

3. 3

   Whilst the potatoes are in the oven, sort the guacamole. Scoop the flesh out of your avocados and add to a bowl. Add a handful of chopped coriander leaves, the juice of a lime, a finely chopped red chilli, some salt, pepper and olive oil. Mash.

4. 4

   Chilli time. Finely chop your onion and peppers.

5. 5

   In a pan, add a splash of olive oil. Add the chopped garlic, cumin, and paprika.

6. 6

   Once the garlic has softened (1 minute) add the peppers and onion. Fry until soft, on a medium to low heat. Add a bit of water if it starts catching on the pan. This should take about 15 minutes. Once softened, add your black beans. Mash everything together.

7. 7

   Remove your sweet potatoes from the oven. Scoop out the flesh and save the skins. Add the flesh to the black bean chilli. Mix everything together.

8. 8

   Assemble time. Stuff the sweet potato skins with the chilli. Add a big dollop of guac. Top with a generous grating of cheddar, and garnish with spring onions, red chillies and the remaining coriander.