Stack up these sweet potato boats and sail into the Central American sunshine! With black beans in a thick tomato, red onion, and garlic sauce, charred corn and coriander salsa, crispy onions, and crumbles of smooth feta. The cherries on top? Smoky chipotle chillies!
Tex-Mex Stuffed Sweet Potatoes
Tex-Mex Stuffed Sweet Potatoes
with black bean chilli, charred corn salsa & smoky chipotle in adobo
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 50 minutes
Ingredients:
- Black Beans
- Chipotle in Adobo Sauce
- Cooked Chopped Tomatoes
- Corn
- Crispy Onions
- Danish-style Feta
- Fresh Coriander
- Garlic Clove
- Red Onion
- Sweet Potato
- Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
PRE BAKE THE SWEET POTATO
Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 30-35 minutes until the flesh is cooked and soft and the skin has crisped up.
CHAR THE CORN & ASSEMBLE THE SALSA
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 2-3 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the vinaigrette, season to taste, and set aside for serving.
THICK BLACK BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained black beans, the cooked chopped tomatoes, and 20ml of water. Reduce the heat and allow to simmer for 4-5 minutes, stirring occasionally.
A FEW FINAL STEPS
When the sweet potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.
STUFF YOUR SPUDS!
Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred corn salsa and crumble over the drained feta. Garnish with the crispy onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!
Sweet Potato - 250g
Corn - 50g
Red Onion - 1
Fresh Coriander - 4g
Vinaigrette - 30ml
Garlic Clove - 1
Black Beans - 120g
Cooked Chopped Tomatoes - 100g
Chipotle In Adobo Sauce - 20g
Danish-Style Feta - 40g
Crispy Onions - 10ml
PRE BAKE THE SWEET POTATO
Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up.
CHAR THE CORN & ASSEMBLE THE SALSA
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the vinaigrette, season to taste, and set aside for serving.
THICK BLACK BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained black beans, the cooked chopped tomatoes, and 40ml of water. Reduce the heat and allow to simmer for 5-6 minutes, stirring occasionally.
A FEW FINAL STEPS
When the sweet potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.
STUFF YOUR SPUDS!
Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred corn salsa and crumble over the drained feta. Garnish with the crispy onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!
Sweet Potato - 500g
Corn - 100g
Red Onion - 1
Fresh Coriander - 8g
Vinaigrette - 60ml
Garlic Clove - 2
Black Beans - 240g
Cooked Chopped Tomatoes - 200g
Chipotle In Adobo Sauce - 40g
Danish-Style Feta - 80g
Crispy Onions - 20ml
PRE BAKE THE SWEET POTATO
Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up.
CHAR THE CORN & ASSEMBLE THE SALSA
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the vinaigrette, season to taste, and set aside for serving.
THICK BLACK BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained black beans, the cooked chopped tomatoes, and 40ml of water. Reduce the heat and allow to simmer for 5-6 minutes, stirring occasionally.
A FEW FINAL STEPS
When the sweet potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.
STUFF YOUR SPUDS!
Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred corn salsa and crumble over the drained feta. Garnish with the crispy onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!
Sweet Potato - 500g
Corn - 100g
Red Onion - 1
Fresh Coriander - 8g
Vinaigrette - 60ml
Garlic Clove - 2
Black Beans - 240g
Cooked Chopped Tomatoes - 200g
Chipotle In Adobo Sauce - 40g
Danish-Style Feta - 80g
Crispy Onions - 20ml
PRE BAKE THE SWEET POTATO
Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up.
CHAR THE CORN & ASSEMBLE THE SALSA
Place a large, deep pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a salad bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the vinaigrette, season to taste, and set aside for serving.
THICK BLACK BEAN CHILLI
When the sweet potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 8-10 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained black beans, the cooked chopped tomatoes, and 80ml of water. Reduce the heat and allow to simmer for 7-8 minutes, stirring occasionally.
A FEW FINAL STEPS
When the sweet potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.
STUFF YOUR SPUDS!
Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred corn salsa and crumble over the drained feta. Garnish with the crispy onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!
Sweet Potato - 1kg
Corn - 200g
Red Onion - 2
Fresh Coriander - 15g
Vinaigrette - 120ml
Garlic Clove - 3
Black Beans - 480g
Cooked Chopped Tomatoes - 400g
Chipotle In Adobo Sauce - 80g
Danish-Style Feta - 160g
Crispy Onions - 40ml
Woolies Products in this dish
