How to make Mexican style baked sweet potato

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Mexican-style baked sweet potatoes

INGREDIENTS

4 small gold sweet potatoes

1 corn cob, husk and silk removed

400g can black beans, rinsed, drained

300g jar Coles Tomato Salsa Mild

1 cup finely shredded red cabbage

Coriander leaves, to serve

Avocado dip, to serve

METHOD

Step 1

Preheat oven to 200°C. Place sweet potatoes on a baking tray. Bake, turning occasionally, for 40 mins or until tender.

Step 2

Meanwhile, heat a chargrill on high. Cook corn on grill, turning, for 10 mins or until lightly charred and tender. Cool slightly. Use a serrated knife to cut down side of corn to release kernels.

Step 3

Combine the black beans and salsa in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until heated through.

Step 4

Use a sharp knife to cut a slit lengthways in top of each sweet potato (don’t cut all the way through). Gently squeeze base of each potato to open slightly. Use a fork to mash flesh slightly.

Step 5

Spoon the bean mixture over each sweet potato. Top with cabbage and corn kernels. Sprinkle with coriander leaves. Serve with the avocado dip.

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