This one’s a hit that ticks all the boxes.The guac is out of this world.
Ben Lebus' MOB Kitchen: Mexican-style Stuffed Sweet Potatoes
Print ThisIngredients
- 4 sweet potatoes
- Dried chilli flakes
- 1 brown onion
- 2 peppers (not green)
- 1 red chilli
- Spring onions
- 2 garlic cloves
- 2 tsp ground cumin
- 2 tsp paprika
- 1 x 400g tin of black beans
- Cheddar cheese
- 1–2 limes
- Olive oil
- Salt and pepper
- For the guac
- 2 large avocados
- Fresh coriander
- 1 lime
- 1 red chilli
Instructions
Preheat the oven to 180°C. Drizzle the sweet potatoes in olive oil, and sprinkle over salt and a small handful of dried chilli flakes. Bake them in the hot oven for 50 minutes or until soft.
While the sweet potatoes are in the oven, sort the guac. Scoop the flesh out of the avocados and add to a bowl. Add a handful of chopped coriander (save some to garnish), the juice of a lime, a finely chopped red chilli, some salt, pepper and olive oil. Mish mash. Finely chop the brown onion, peppers, chilli and a bunch of spring onions.
In a pan, add a splash of olive oil. Add the chopped garlic, the ground cumin and the paprika. Once the garlic has softened, add the peppers and brown onion. Fry until soft, on a medium–low heat. This should take about 10–15 minutes. Add a bit of water if it starts catching on the pan. Once softened, chuck in the black beans and mash everything together well.
Remove your sweet potatoes from the oven. Scoop out the flesh, and save the skins. Add the flesh to the black bean chilli. Mix everything together.
Assembly time. Re-stuff the sweet potato skins with the black bean chilli. Add a big dollop of guac. Top with a generous grating of Cheddar, and garnish with the chopped spring onions, chopped red chilli and remaining coriander. Squeeze over some lime juice to finish. Enjoy!
MOB Kitchen by Ben Lebus, Pavilion, £14.99. Photo © Haarala Hamilton.
