If I could only eat one type of cuisine for the rest of my days, I’d choose Mexican style food every time. The fusion of textures and flavours is just so satisfying with every bite.
This recipe combines some typical Mexican flavours and ingredients – creating a tasty and vitamin C packed dinner for the whole family to enjoy.
- 2 large sweet potatoes
- ½ a chopped onion
- 1 tablespoon of olive or sunflower oil.
- 4 tablespoons of Greek yogurt or sour cream
- ½ a cup of freshly chopped coriander
- 200g of drained sweetcorn
- 240g of drained black beans
- 1 tablespoon of cumin
- 1 teaspoon of paprika
- ½ a teaspoon of smoked chipotle powder/cayenne pepper (optional for extra heat and flavour)
- Some sea salt
- Some grated cheddar cheese
- Preheat the oven to 200°C and prep the sweet potatoes by scrubbing them clean. Place the potatoes onto a baking tray and allow them to bake for about 50 minutes to an hour.
- While the potatoes are in the oven, place the drained sweetcorn in a dry frying pan over a medium to high heat. Sprinkle the dried spices and salt over the corn, letting it roast untouched for a few minutes – turning occasionally until the corn is nice and browned on the outside. Once that’s done – put it in a bowl along with the drained black beans.
- In the same frying pan or skillet, add the oil and sauté the onion over a medium heat, then set aside into a bowl.
- Remove the sweet potatoes from the oven, check that they are tender with a fork. Allow them to cool for about ten minutes and then cut them in half. Scoop out the flesh of the sweet potatoes into a large bowl with a spoon – leaving a thin layer inside the skin to keep them upright.
- Mash the flesh of the sweet potatoes with the Greek yogurt/sour cream and a little extra salt to taste. Mashing with a fork or masher works perfectly well for this – but you could also use a blender. When that’s done – stir in the sautéed onion, black beans, corn and coriander.
- Scoop the filling back into the skins and top with as much cheese as you like! Pop the potatoes under a hot grill or back into the hot oven and bake/grill for a further ten minutes – until the cheese is melted. Serve with a nice green leafy salad and your favourite hot sauce for an extra flavour kick.