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 can of black beans (14 oz can) drained & rinsed
1⁄2 cup (60g) cheddar cheese grated
60g cherry tomatoes quartered
1⁄4 avocado (medium, 8.5 oz) diced
1 scallion thinly sliced
1 green chilli pepper thinly sliced
Preheat oven to 430°F/fan-forced 400°F and line a baking sheet with baking paper.
Cut the sweet potato in half lengthways, spray with oil and place cut side down on sheet. 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, scallion and chilli pepper. 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
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.