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  1. Home
  2. Healthy-ish

Mexican Bean Sweet Potato Splits

The whole family will LOVE this Mexican dinner ... with a twist! - by Kim Meredith
  • 14 Jul 2019
Mexican Bean Sweet Potato Splits
Prep: 5 Minutes - Cook: 60 Minutes - Easy - Serves 6
Proudly supported by

Cooking time for sweet potaotes will vary depending on thickness. Beans can be replaced with 1 ½ cups (225g) shredded roast chicken meat. 

Ingredients

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

Method

  1. 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.  

  2. 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.

  3. 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.

  4. Using a sharp knife, cut each potato lengthways down the centre, about halfway through. Gently squeeze sides to open. 

  5. 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.

  6. Serve with guacamole, jalapenos and remaining salsa.

  • Dinner Tonight
  • Healthy-ish
  • mexican recipe
  • sweet potato recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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