Mexican Baked Sweet Potato with Black Beans
PREP 10 MIN•COOK 30 MIN
EF
GF
NS
NF
V
Number of servings
2
300g sweet potatoes, orange washed & scrubbed
1 spray olive oil
salt & pepper, to taste
1 tin of black beans (400g tin) drained & rinsed
1⁄2 cup (60g) cheddar cheese grated
60g cherry tomatoes quartered
1⁄4 avocado (medium, 240g) diced
1 spring onion thinly sliced
1 green chilli thinly sliced
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Cut the sweet potato in half lengthways, spray with oil and place cut side down on tray. Season with salt and pepper and roast for 25 minutes until very tender.
In a small bowl toss beans and cheese then spoon over cooked potatoes. Return to oven to slightly melt cheese and warm beans.
Once cheese is melted remove potatoes and top with tomatoes, avocado, onion and chilli. Season with salt and pepper to serve.
Energy (kJ)
1732 kJ / 414 cals
Protein
21.1 g
Fat
16.1 g
Sat. Fat
7.8 g
Carbs
37.6 g
Sugar
11.9 g
Fiber
17 g
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