Mexican Bean Baked Potato

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Mexican Bean Baked Potato
This is a delicious baked sweet potato filled with spicy hot beans, corn, avocado, vegan cheese and chopped coriander. Served here with fresh spinach, cherry tomatoes with a squeeze of lime. This dish is full of protein, fibre, good fats and nutrients.
  1. Wash sweet potatoes, prick with a fork and place in oven on 180C for 30 mins or until cooked.
  2. In a frying pan heat the oil and add the onion and spices. cook for 5 mins and then add water and passata and cook for further 2 mins. Add beans and cook for further 2 mins. Set aside.
  3. Take the avocado and mix with the lemon juice.
  4. Take the cooked sweet potatoes and cut them in half. Fill with the bean mixture, followed by the sweet corn. Top with the avocado and then sprinkle over the grated vegan cheese. Then sprinkle over the chopped coriander and sliced chilli. Season
  5. Serve with some fresh lime and salad.

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