Mexican Baked Sweet Potato with Black Beans

PREP 10 MIN
•
COOK  30 MIN

EF

GF

NS

NF

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper. 

2

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.

3

In a small bowl toss beans and cheese then spoon over cooked potatoes. Return to oven to slightly melt cheese and warm beans.

4

Once cheese is melted remove potatoes and top with tomatoes, avocado, onion and chilli. Season with salt and pepper to serve.

Nutritional Informationper serving

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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