Mexican Beans on Baked Sweet Potato

Mex bean on Sweet potato.png

Method

  1. Preheat oven to 210C . Rinse and pierce sweet potatoes with fork. Place on baking tray lined with non stick baking paper and bake for 1-1.5 hours or until soft. Begin this step well before preparing the sauce.

  2. To make the Mexican bean sauce: heat olive oil in a large pan. Add onion until translucent and soft. Add cumin, dried coriander and garlic. Stir until fragrant (approx 1 minute

  3. Add the zucchini and capsicum and cook for 3-5 minutes or until vegetables begin to soften.

  4. Add tomato and vegetable stock and simmer for 5 minutes

  5. Add beans, corn and tomato paste. Bring to the boil, reduce heat and simmer for 15-20 minutes. Add half the coriander leaves just before serving

  6. To serve, cut sweet potato in half length ways. Spoon mexican bean mix over the top, add a dollop of yoghurt and sprinkle of cheese and fresh coriander. Enjoy!

Ingredients

  • 3-4 Medium sweet potatoes (approx 500g each)

  • 1 tbsp olive oil

  • 2 medium red onions

  • 3 cloves garlic, crushed

  • 2 tsp ground coriander

  • 3 tsp ground cumin

  • 1/2 tsp chilli powder (optional)

  • 2 x 400g cans crushed tomatoes

  • 1/2 cup vegetable stock

  • 1 large zucchini

  • 1 red capsicum

  • 1 can corn kernels, rinsed and drained

  • 2 x 400g can red kidney beans, rinsed and drained

  • 2 tbsp tomato paste

  • 1 bunch fresh coriander

  • 400g Greek yoghurt

  • 200g grated cheddar cheese

Rockethouse