Mexican Loaded Sweet Potato
Prep Time
- Prep | 5 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Mixing Bowl x 2
- Baking Tray
Ingredients we send
- Sweet Potato
- Cherry Tomatoes
- Corn On The Cob
- Tinned Black Beans
- Avocado
- Lemon
- Paprika
- Cumin
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 2120kj , Fat 22.7g, Proteins 19.6g, Carbs 46.1g.
ALLERGY INFO
Gluten Free |
Method
-
Pre heat oven to 220 degrees, using a fork, prick the sweet potatoes from top to bottom, cover in oil & salt, place on a baking tray and bake for 20-25 minutes, *tip use a knife or fork to poke into the thickest area of the sweet potato to see if it’s fully cooked.
-
Drain and wash black beans, roughly chop spring onion, cut cherry tomatoes in half and cut corn off the cob. In a mixing bowl place ingredients, add paprika and cumin into the bowl, season with salt and pepper, mix ingredients together.
-
Place the avocado in a mixing bowl add lemon juice, salt and a drizzle of olive oil *optional. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Set aside.
- Once sweet potato cut into half and divid evenly. Place bean mixture on top along with smashed avo. Enjoy.