Mexican Stuffed Kumara Skins

Mexican Stuffed Kumara Skins - Vegan and Gluten Free

PREP TIME

15 mins

COOK TIME

1 hour 30 mins

TOTAL TIME

1 hour 45 mins

These Mexican Stuffed Sweet Potato Skins are the perfect blend of flavour. Hearty with a mild heat and a touch of sweet, 

INGREDIENTS

·         5 medium sweet potatoes

·         1 can black beans, drained and rinsed

·         ½ cup frozen corn

·         ¼ cup diced onion

·         ½ cup diced red pepper

·         1 cup chopped spinach

·         2 tsp finely diced fresh jalapeno pepper

·         ½ tsp chili powder

·         ¼ tsp cumin

·         ¼ tsp cinnamon

·         ¼ tsp paprika

·         ½ tsp olive oil

Guacamole:

2 avocado

2 cloves garlic

Juice of a lemon

1 tsp of ground coriander

INSTRUCTIONS

1.   Preheat oven to 350F

2.   Roast sweet potatoes on a parchment lined cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.

3.   Carefully sliced sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.

4.   While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, frozen corn, red peppers, onion, jalapeno pepper and spices. Stir to mix until well combined.

5.   Remove skins from oven after 8 minutes and fill each skin with black bean mixture.

6.   Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.

Serve with guacamole and basil or coriander!