Taco stuffed sweet poatoes

Taco-stuffed sweet potatoes

Spicy beans, rice and avocado give baked potatoes a Mexican makeover

By , 02 September 2019

(9 votes)

Taco-stuffed sweet potatoes
  • 1 Hour 10 Mins

  • Serves: 4

Nutritional Info
Each 530g serving contains
  • Energy

    2040KJ

    488KCAL

    24%
  • Fat

    12.2g

    low

    17%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    19.1g

    low

    21%
  • Salt

    1.48g

    low

    25%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
Ingredients
  • 4 medium sweet potatoes
  • 1tbsp rapeseed oil
  • 1 red onion, sliced
  • 200g frozen mixed sliced peppers
  • 100g frozen sweetcorn
  • 400g tin black beans, drained and rinsed
  • 35g sachet Asda Taco Seasoning
  • 220g sachet Asda Wholegrain & Quinoa Micro Rice
  • Juice ½ lime
  • 1 avocado, diced
  • 1tbsp chopped coriander
  • 1 red chilli, sliced (optional)
  • 215g tub Asda Cool Tomato Salsa
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Pierce the sweet potatoes with a fork and bake for 40-50 mins until soft. Set aside to cool for 10 mins.

  • Meanwhile, heat the oil in a nonstick frying pan and fry the onion for 8-10 mins until soft and browned. Add the peppers and sweetcorn and cook for 5-7 mins until heated through.

  • Add the black beans and the taco seasoning and cook for 2 mins. Heat the micro rice according to the pack instructions.

  • Toss together the lime juice, avocado and chopped coriander.

  • Slice down into the potatoes and fill with the rice. Spoon over the taco mixture and top with the avocado and red chilli, if using. Serve with the salsa.