Mexican Stuffed Sweet Potatoes

Name: Mexican Stuffed Sweet Potatoes
Ingredients: 2 sweet potatoes; 200 grams kangaroo or beef mince; 400 grams can chopped tomatoes; 1 small capsicum (diced); 1 small zucchini (diced); 200 grams can black beans (drained and rinsed); toppings: grated cheese, greek yoghurt, guacamole, salsa, corn chips

Melinda Jacob

Mix up your Mexican feast by swapping your rice for a sweet potato. Sweet potatoes are high in beta carotene which is converted to vitamin A in your body and supports healthy vision and immune function.

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Course Lunch & Dinner

Servings 2

Ingredients

2 sweet potatoes
200 grams kangaroo or beef mince
400 grams can chopped tomatoes
1 small capsicum diced
1 small zucchini diced
200 grams can black beans drained and rinsed
toppings: grated cheese, greek yoghurt, guacamole, salsa, corn chips

Instructions

Preheat oven to 180 degrees celsius FF. Stab a knife into each sweet potato 6 times in various places and then place on a baking tray with a little olive oil. Cook whole for 45-60 minutes or bake in an air fryer.
2 sweet potatoes
Heat a pot over a medium heat and add a little olive oil and mince.
200 grams kangaroo or beef mince
After browning the mince add the rest of the ingredients and simmer for 20 minutes.
400 grams can chopped tomatoes, 1 small capsicum, 1 small zucchini, 200 grams can black beans
Place a sweet potato in a bowl and cut it in half, stopping at 3/4 of the way down. Fill the sweet potato with the mince filling and top with your favourite toppings.
toppings: grated cheese, greek yoghurt, guacamole, salsa, corn chips