Stuffed sweet potato with black beans and corn
This stuffed sweet potato tastes great with a Mexican meal, but you can also eat it with a fresh salad.
Porties:
Ingrediënten
- 1 big sweet potato
- 100 g black beans from a tin
- 50 g corn from a tin
- 1 tomato
- 1/2 red onion
- 1 handfull fresh coriander
- olive oil, salt, pepper
Instructies
Sweet potato preparation
- Preheat the oven to 200 degrees.
- Cut the sweet potato in half lengthwise.
- Poke some holes in the potato with a fork and drizzle a little olive oil over it.
- Put the sweet potato halves cut-side down on a baking tray lined with baking paper.
- Bake the sweet potato for about 40-50 minutes. Occasionally poke with a fork to see if it's cooked through.
Fill the sweet potato
- Mix the corn, black beans, finely chopped red onion and tomato in a bowl.
- Season with olive oil, salt and pepper.
- When the potato is cooked, you can remove a bit from the center with a tablespoon, so that a well is created. Then fill this hole with the corn and bean mixture. Garnish with a few leaves of fresh coriander.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes