Loaded Tex-Mex Sweet Potatoes

Preheat the oven to 220°C/ 200°C fan. Slice the sweet potatoes in half, lengthwise. Place them, cut-side down, onto an oiled, lined baking tray. Bake for 20-25 min until soft and cooked through (see pro tip!).

Meanwhile, finely chop the onion. Drain and rinse the black beans. Peel and mince the garlic. Finely chop the chives. 

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion and beef mince with a pinch of salt and cook for 5 min. Add the black beans, garlic, tomato passata, fajita seasoning and a pinch of chipotle powder (spicy!) and cook for 3 min. Season with salt and pepper. 

Once the sweet potatoes are cooked, turn them over on the tray and sprinkle with half of the grated cheeses. Top with the beef mixture and finally sprinkle with the rest of the cheeses. Bake for 5-7 min until the cheese is melted.

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