Loaded Sweet Potatoes

with Black Bean Chilli and Cheese

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low-carb
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low-carb
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Instructions

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1 Bake sweet potatoes

Preheat the oven to 220°C/ 200°C fan. Scrub the sweet potatoes, then cut them in half, lengthwise. Place cut side down onto an oiled, lined baking tray. Bake for 25-30 min until soft through (see pro tip!).

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2 Prep

Meanwhile, finely chop the onion. Drain and rinse the black beans. Peel and mince the garlic. De-seed and chop the bell pepper. Finely chop the chives.

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3 Make chilli

Heat a pan over a medium heat with a drizzle of oil. Add the onion and bell pepper fry with a pinch of salt for 5 min. Add the garlic, cumin and coriander powder, smoked paprika, a pinch of chipotle (spicy!) and stir for 1 min. Add the tomato paste, black beans, measured water and stock cube and simmer for 5 min. Season and set aside.

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4 Load potatoes

Once the sweet potatoes are cooked, turn them over on the tray and sprinkle with half of the grated cheeses. Top with the bean chilli and finally sprinkle with the rest of the cheeses. Bake for 5 min or until the cheese is melted.

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5 Serve

Top the loaded sweet potatoes with the sour cream, chopped chivestomato salsa and a squeeze of lime juice.

Tips for fussy eaters

Turn the sweet potato into fries and serve alongside the bean chilli.

Pro tip

To check if your sweet potatoes are fully cooked, stab them with a fork! If it's easy to push through, the potato is ready.

This spin on the classic jacket potato is loaded with Tex-Mex flavours!

Cooking Time: 40 min

Cals 807 · Prot 39 · Carbs 107 · Fat 26

Ingredients

Number of people

Sweet potatoes 800 Grams
Red onion 1 Piece
Black beans 240 Grams
Garlic cloves 2 Pieces
Red pepper 1 Piece
Fresh chives 15 Grams
Vegetable oil 1 Tbsp
Coriander cumin powder 4 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Tomato paste 30 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces
Grated orange cheddar 60 Grams
Grated mozzarella 100 Grams
Sour cream 60 Grams
Mild tomato salsa 60 Grams
Lime 1 Piece

This spin on the classic jacket potato is loaded with Tex-Mex flavours!

Cooking Time: 40 min

Cals 807 · Prot 39 · Carbs 107 · Fat 26

Instructions

photo

1 Bake sweet potatoes

Preheat the oven to 220°C/ 200°C fan. Scrub the sweet potatoes, then cut them in half, lengthwise. Place cut side down onto an oiled, lined baking tray. Bake for 25-30 min until soft through (see pro tip!).

photo

2 Prep

Meanwhile, finely chop the onion. Drain and rinse the black beans. Peel and mince the garlic. De-seed and chop the bell pepper. Finely chop the chives.

photo

3 Make chilli

Heat a pan over a medium heat with a drizzle of oil. Add the onion and bell pepper fry with a pinch of salt for 5 min. Add the garlic, cumin and coriander powder, smoked paprika, a pinch of chipotle (spicy!) and stir for 1 min. Add the tomato paste, black beans, measured water and stock cube and simmer for 5 min. Season and set aside.

photo

4 Load potatoes

Once the sweet potatoes are cooked, turn them over on the tray and sprinkle with half of the grated cheeses. Top with the bean chilli and finally sprinkle with the rest of the cheeses. Bake for 5 min or until the cheese is melted.

photo

5 Serve

Top the loaded sweet potatoes with the sour cream, chopped chivestomato salsa and a squeeze of lime juice.

Tips for fussy eaters

Turn the sweet potato into fries and serve alongside the bean chilli.

Pro tip

To check if your sweet potatoes are fully cooked, stab them with a fork! If it's easy to push through, the potato is ready.

Ingredients

Number of people

Sweet potatoes 800 Grams
Red onion 1 Piece
Black beans 240 Grams
Garlic cloves 2 Pieces
Red pepper 1 Piece
Fresh chives 15 Grams
Vegetable oil 1 Tbsp
Coriander cumin powder 4 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Tomato paste 30 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces
Grated orange cheddar 60 Grams
Grated mozzarella 100 Grams
Sour cream 60 Grams
Mild tomato salsa 60 Grams
Lime 1 Piece
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