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.