6 small sweet potatoes (225-275g)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
2 tablespoons fajita spice mix
400g can red kidney beans, drained, rinsed
375g jar thick & chunky medium salsa
¾ cup grated Tasty cheese
½ cup chopped fresh coriander
Guacamole and pickled, sliced jalapenos, to serve
Wash potatoes under cold water. Dry with absorbent kitchen paper. Place in a large, non-stick roasting pan. Drizzle with half the oil. Season with salt and pepper. Toss well.
Cook in a hot oven (200C) for about 35 to 45 minutes, or until tender when pierced with a sharp knife. Remove. Stand potatoes for 10 minutes. Clean pan.
Meanwhile, heat remaining oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring, until soft. Add spice mix and beans. Cook, stirring, for 2 minutes. Mash beans with a fork. Stir in ½ cup of the salsa and ¼ cup water. Stir until hot. Remove. Stir in coriander.
Using a sharp knife, cut each potato lengthways down the centre, about halfway through. Gently squeeze sides to open.
Arrange, side-by-side, in same oiled roasting pan. Spoon bean mixture evenly into potatoes. Sprinkle with cheese. Return to hot oven for about 15 minutes, or until cheese is golden.
Serve with guacamole, jalapenos and remaining salsa.