Flannerys
mexican-stuffed-potato

Stuffed Sweet Potato with Mexican Beans

A great option for lunch or dinner…and if you’re not into potato, trying using large mushrooms!

 

Ingredients

  • 4 organic sweet potatoes, washed
  • 1 can of organic black beans, drained and rinsed
  • 1/2 onion, diced
  • 1 can of organic tomatoes
  • 3 tsp nutritional yeast
  • 1 TBS cumin powder
  • 1 tsp dried/fresh herbs
  • 1 TBS paprika
  • Flannerys  Own Organic Olive Oil, for cooking
  • Shredded vegan or cashew cheese
  • Spring onions, finely chooped

Method

  • Preheat oven to 200 degrees. Prick sweet potatoes all over with a fork.
  • Bake for roughly 45 mins or until tender.
  • While potatoes are baking, add onion to a fry pan and lightly sauté in a little olive oil.  Then add the beans, tomatoes and herbs.  Simmer for 5 -10 minutes and then remove from the heat.
  • Once  the potatoes are cooked, allow to slightly cool before making a slit along the middle of them. Gently scoop out the flesh with a spoon.
  • Add the sweet potato flesh to a bowl and mash with the yeast, salt and pepper.
  • Fill the sweet potato skins with the flesh mixture, beans and top with cheese/cashew cheese + spring onions.

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