The creamy cheddar. The zingy guac. The smokey, pepper + bean potato filling. Such a satisfying dish.
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Serves
4
Cheddar Cheese
Black Bean
Sweet Potato
Avocado
Peppers
Coriander
Lime
Spring Onion
Cumin
Paprika
Chilli
Onion
Garlic
Salt
Black Pepper
Olive Oil
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Serves
4
Cheddar Cheese
Black Bean
Sweet Potato
Avocado
Peppers
Coriander
Lime
Spring Onion
Cumin
Paprika
Chilli
Onion
Garlic
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Drizzle olive oil over the sweet potatoes. Add salt and a small handful of chilli flakes (optional).
Step 3.
Bake sweet potatoes for 50 minutes or until soft.
Step 4.
Whilst the potatoes are in the oven, sort the guacamole. Scoop the flesh out of your avocados and add to a bowl. Add a handful of chopped coriander leaves, the juice of a lime, a finely chopped red chilli, some salt, pepper and olive oil. Mash.
Step 5.
Chilli time. Finely chop your onion and peppers.
Step 6.
In a pan, add a splash of olive oil. Add the chopped garlic, cumin, and paprika.
Step 7.
Once the garlic has softened (1 minute) add the peppers and onion. Fry until soft, on a medium to low heat. Add a bit of water if it starts catching on the pan. This should take about 15 minutes.
Step 8.
Once softened, add your black beans. Mash everything together.
Step 9.
Remove your sweet potatoes from the oven. Scoop out the flesh and save the skins. Add the flesh to the black bean chilli. Mix everything together.
Step 10.
Assemble time. Stuff the sweet potato skins with the chilli. Add a big dollop of guac. Top with a generous grating of cheddar, and garnish with spring onions, red chillies and coriander. Enjoy!
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