Speedy mexi potato

4 medium sweet potato
1 Tbsp olive oil
1 brown onion diced
500g lean beef mince
1 packet of mexi-seasoning (GF)
1 (400g) tin diced tomatoes
1 (400g) tin kidney beans
1/4 cup grated cheese

1 cob corn, remove kernels
1/4 red cabbage, shredded
1/2 avocado, diced
Handful of cherry tomatoes, diced
1/4 red onion, diced
1 Tbsp olive oil
Salt and pepper
Coriander (if your genes like it)

1. Wash and prick the sweet potatoes. Place in a microwave safe container in a small amount of water and cook on high for 5-10 mins, turning every few mins until sweet potatoes are soft but keep shape. Use a potato masher to lightly mash the tops to create a hollowing.
2. Place oil in a medium fry pan over medium heat, add onion, fry until softened. Turn the heat up, add the mince and seasoning and stir until browned.
3. Add in diced tomatoes and kidney beans (drained) and bring to the boil. Reduce heat and simmer for 10mins.
4. Prepare salsa by placing all ingredients in a bowl and toss with olive oil.
5. Assemble: pop cheese & mince mixture inside sweet potatoes and top with salsa, enjoy!

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