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
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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.
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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.
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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.
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Using a sharp knife, cut each potato lengthways down the centre, about halfway through. Gently squeeze sides to open.
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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.
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Serve with guacamole, jalapenos and remaining salsa.
