Mexican-Style Stuffed Sweet Potatoes
A delicious and wholesome meal the whole family will love! Try these Mexican-Style Stuffed Sweet Potatoes for a mouthwatering mid-week meal. Packed with all the good stuff to nourish bodies and fill hungry bellies. Make this into a vegetarian dish by simply removing the organic grass-fed beef from the recipe.
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 4 | time: 1hr 30 mins
Ingredients:
- 4 small sweet potatoes, washed
- 500g grass fed organic beef mince
- 400g black beans, rinsed
- 200ml sour cream
- ½ cup cheese, shredded
- 1 cup red cabbage, finely sliced
- 1 avocado, thinly sliced
- 100g corn, fresh
- ¼ cup coriander, leaves
- 1 spring onion, finely sliced
- 1 lime
- 1 chilli, finely sliced
- 1 tbsp. Mingle Mexican Seasoning
- 1 tbsp. extra virgin olive oil
- Salt and pepper
Method:
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Wash sweet potatoes and lightly drizzle with extra virgin olive oil. Sprinkle with a pinch of salt and bake in the oven for 60-75 minutes, or until soft.
- Whilst potatoes are baking, in a medium frying pan, heat oil. Once warm, add mince, salt, and Mingle seasoning. Cook thoroughly and place aside.
- Prepare vegetables, cheese, and legumes.
- Once potatoes are cooked, slice vertically down the middle and add mince, cheese and top with your vegetables/legumes of choice.
- Finish with avocado, sour cream, coriander, spring onion, chilli, and a squeeze of lime. Consume immediately.
