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I made these up last week and we gobbled them up. I love easy recipes that my husband, daughter and I all enjoy .... especially if they are low fuss, and easy to prepare!
Mexican Stuffed Sweet Potatoes Cook Time: 45mins- 1 hour Total time: 1hr 10 mins Serves 2 adults Ingredients 2 medium to large sweet potatoes 1 Tablespoon of taco seasoning 1 roasted red capiscum from a jar (I used these). Remove from jar, pat dry and dice. 1 300 gram tin of corn, drained 1 425 grams can of black beans, drained and rinsed Shredded vintage cheddar cheese Cilantro (garnish) Red onion (garnish) Salt & pepper Method -Preheat the oven to 175C -Wash potatoes well and pick with a folk on all sides. -Place in the oven for 45mins -1hour, or until completely cooked through and tender. -Remove from the oven and let cool for a few minutes, as they will be too hot to handle. -Cut them lengthwise and carefully scoop out the insides with a spoon and place them into a large bowl -Add, to the same bowl, the tinned beans, corn, tablespoon of seasoning and the roasted capiscum (red bell pepper). Fold together gently. -Carefully spoon the mixture back into the potato skins and top with shredded cheese, placing them back in the oven until the cheese is melted (2-3 mins). -Remove and plate up. Serve with a dollop of greek yogurt, raw purple onion and fresh cilantro (coriander). ENJOY! EMK x
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For the Love of FoodI think eating well is a form of self-respect, and that's evident in my recipes. Archives
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