eCook Meal
Tex-Mex Stuffed Sweet Potatoes
with black bean chilli, charred corn salsa & smoky chipotle in adobo
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.70
for 4 servings · R54.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Vinaigrette needs 120 mlFrench Vinaigrette 300 ml 300 ml at R62.99 · 40% of packR25.20
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Cooked Chopped Tomatoes needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Chipotle In Adobo Sauce
Shopping
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Frequently Asked Questions
What is the preparation time for Tex-Mex Stuffed Sweet Potatoes?
The preparation time for Tex-Mex Stuffed Sweet Potatoes with black bean chilli, charred corn salsa & smoky chipotle in adobo is between 25 and 35 minutes.
What is the total time required to make Tex-Mex Stuffed Sweet Potatoes with black bean chilli, charred corn salsa & smoky chipotle in adobo?
The total time required to make Tex-Mex Stuffed Sweet Potatoes with black bean chilli, charred corn salsa & smoky chipotle in adobo is between 45 and 50 minutes.
How many servings does Tex-Mex Stuffed Sweet Potatoes provide?
4 servings
What are the main ingredients in Tex-Mex Stuffed Sweet Potatoes?
Black Beans, Chipotle in Adobo Sauce, Corn, Crispy Onions, Feta, Fresh Coriander, Garlic, Red Onion, Sweet Potato, Tomato, Vinaigrette
What is the nutritional information of Tex-Mex Stuffed Sweet Potatoes?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tex-Mex Stuffed Sweet Potatoes?
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. 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. 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. 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!
What should be prepared from my kitchen to make Tex-Mex Stuffed Sweet Potatoes?
Black Beans, Chipotle in Adobo Sauce, Corn, Crispy Onions, Feta, Fresh Coriander, Garlic, Red Onion, Sweet Potato, Tomato, Vinaigrette
How many calories does Tex-Mex Stuffed Sweet Potatoes have?
calories
How much fat content does Tex-Mex Stuffed Sweet Potatoes have?
grams