Mexican Stuffed Sweet Potatoes

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