Mexican Beans on Baked Sweet Potato

This Mexican bean baked sweet potato is a flavour-packed, nutrient-rich meat-free meal that’s perfect for dinner and just as tasty reheated for lunch.

Serves 4

Ingredients

• 3–4 medium sweet potatoes (approximately 500 g each)
• 1 tbsp olive oil
• 2 medium red onions, chopped
• 3 garlic cloves, crushed
• 2 tsp ground coriander
• 3 tsp ground cumin
• ½ tsp chilli powder, optional
• 2 × 400 g cans crushed tomatoes
• ½ cup vegetable stock
• 1 large zucchini, diced
• 1 red capsicum, diced
• 1 can corn kernels, rinsed and drained
• 2 × 400 g cans red kidney beans, rinsed and drained
• 2 tbsp tomato paste
• 1 bunch fresh coriander
• 400 g Greek yoghurt
• 200 g cheddar cheese, grated

Method

1. Bake the sweet potatoes: Preheat oven to 210°C. Rinse the sweet potatoes and pierce several times with a fork. Place on a baking tray lined with baking paper and bake for 1–1½ hours, or until soft. Allow plenty of time for the sweet potatoes to cook before preparing the bean mixture.
2. Start the Mexican bean mixture: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent. Add the ground coriander, cumin, chilli powder and garlic, then cook for approximately 1 minute or until fragrant.
3. Add the vegetables: Add the zucchini and capsicum and cook for 3–5 minutes, or until they begin to soften.
4. Add the tomatoes: Stir in the crushed tomatoes and vegetable stock and simmer for 5 minutes.
5. Add the beans and corn: Stir in the kidney beans, corn and tomato paste. Bring to the boil, then reduce the heat and simmer for 15–20 minutes. Stir through half the fresh coriander just before serving.
6. Serve: Cut each baked sweet potato in half lengthways and spoon the Mexican bean mixture over the top. Finish with a dollop of Greek yoghurt, grated cheese and the remaining fresh coriander.

Recipe adapted from the Bone Health Foundation.