Black bean and sweetcorn stuffed sweet potatoes
Fluffy baked sweet potatoes piled with smoky black beans, sweetcorn and a zingy lime salsa.
- Time1 hr 10
- LevelEasy
- Costabout £0.90 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Prick the sweet potatoes with a fork and bake for 55 minutes until soft right through.
55 min - 2
Mix the tomatoes, half the red onion, the lime juice and half the coriander for the salsa.
- 3
Spray a pan and cook the remaining onion for 4 minutes. Add the paprika, cumin, black beans and sweetcorn with 4 tbsp water. Cook for 6 minutes until hot and smoky.
6 min - 4
Split each sweet potato and fluff the inside with a fork.
- 5
Spoon over the bean mix, then top with salsa, sliced avocado and the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.