MEXICAN STUFFED SWEET POTATO RECIPE | WALLINGTON'S LOCAL PANTRY
If you're searching for a wholesome and delectable mid-afternoon snack, try these Mexican Stuffed Sweet Potatoes from Lighthouse Olive Oil. Satisfy your cravings with this nutritious treat!
If you wish to, this vegan-friendly recipe can be enhanced with a dollop of sour cream or sprinkled cheese. Just be sure to use vegan substitutes if you wish to keep the whole recipe vegan.
INGREDIENTS
2 Large Sweet Potatoes
1 tbsp Lighthouse Olive Oil
2 garlic cloves minced
1 White Onion, finely diced
½ cup corn
½ cup black beans rinsed and drained
1 tbsp Chilli Powder to taste
1tsp ground cumin
2 tbsp Tomato Paste
1 Avocado mashed
Salt and pepper to taste
METHOD
1. Preheat the oven to 200 degrees and line a baking tray with baking paper.
2. Cut the sweet potatoes in half lengthways and place them (cut size up) on the baking paper.
3. Roast for about 20-25 minutes or until tender. Turn off the oven.
4. Meanwhile, heat the oil in a large pan. Add the onion, garlic, and capsicum, and sauté for about four minutes.
5. Add in mushrooms, and cook until tender, 6-7 minutes.
6. Stir in the corn, black beans, tomato paste, cumin, and chilli powder and cook for 2-3 minutes.
7. Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado on top of each.
OPTIONAL STEP
If you like, add yoghurt, sour cream or cheese on top for a creamy finish. You can also switch this to vegan sour cream to keep the whole meal vegan.
Come and see us at Wallington's Local Pantry for more recipes made with locally sourced ingredients right here on the Bellarine.
