What are the main ingredients in Tex-Mex Sweet Potato Bonanza?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Tex-Mex Sweet Potato Bonanza?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Tex-Mex Sweet Potato Bonanza?

SOFTEN THE SWEET POTATO: Preheat the oven to 200°C. Place the sweet potato halves on a baking tray, coat in oil, and season. Turn cut-side up and bake in the hot oven for 40-45 minutes until cooked through. SUBLIME LIME SALSA: Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Transfer to a salad bowl on completion. Toss through the juice of 3 lime wedges, the zest to taste, ½ of the chopped coriander, and the green spring onion slices. Mix in the chopped jalapeños to taste, season, and set aside for serving. START THE CHILLI: When the sweet potato has about 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, sauté the white spring onion slices for 2-3 minutes until lightly charred. Add in the grated garlic and the Mexican spice blend to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 80ml of water. Allow to simmer for 5-6 minutes until reduced and thickened, stirring occasionally. SWEET POTATO BOATS & TANGY GUAC: When the sweet potato is cooked, remove from the oven and set aside. Once cool enough to handle, carefully scoop the flesh into a bowl, taking care not to break the skins. Mash the flesh until smooth, setting the skins aside for serving. Season the guacamole to your taste preference with salt, pepper, and lime juice. Set aside for serving. TIE IT ALL UP: When the sauce has thickened, stir through the mashed potato and the drained black beans. Cook for 2-3 minutes until the beans are warmed through, stirring occasionally. Remove from the heat on completion, and season to taste with salt, pepper, and sweetener of choice. SUPPERTIME: Fill the sweet potato skins with the chunky black bean chilli and place side-by-side on some plates. Top with the corn salsa and dollops of guacamole. Garnish with the crispy onions and the remaining coriander. Way to go, Chef!

What should be prepared from my kitchen to make Tex-Mex Sweet Potato Bonanza?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Tex-Mex Sweet Potato Bonanza

Stack up these sweet potato boats and sail into the Central American sunshine! Black beans in a thick tomato, spring onion, and garlic sauce; a spicy charred corn salsa; and crispy onions. The cherry on top? A mighty dollop of guac!

Tex-Mex Sweet Potato Bonanza

with saucy black bean chilli, salsa & ready-made guacamole

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 65 minutes

Ingredients:

Black Beans
Cooked Chopped Tomato
Corn
Crispy Onions
Fresh Coriander
Garlic Clove
Garlic Cloves
Guacamole
Jalapeño
Jalapeños
Lime
Limes
NOMU Mexican Spice Blend
Spring Onion
Spring Onions
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

SOFTEN THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato halves on a baking tray, coat in oil, and season. Turn cut-side up and bake in the hot oven for 35-40 minutes until cooked through.
SUBLIME LIME SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Transfer to a bowl on completion. Toss through the juice of 1 lime wedge, the zest to taste, ½ of the chopped coriander, and the green spring onion slices. Mix in the chopped jalapeños to taste, season, and set aside for serving.
START THE CHILLI
When the sweet potato has about 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, sauté the white spring onion slices for 2-3 minutes until lightly charred. Add in the grated garlic and the Mexican spice blend to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 50ml of water. Allow to simmer for 3-4 minutes until reduced and thickened, stirring occasionally.
SWEET POTATO BOATS & TANGY GUAC
When the sweet potato is cooked, remove from the oven and set aside. Once cool enough to handle, carefully scoop the flesh into a bowl, taking care not to break the skins. Mash the flesh until smooth, setting the skins aside for serving. Season the guacamole to your taste preference with salt, pepper, and lime juice. Set aside for serving.
TIE IT ALL UP
When the sauce has thickened, stir through the mashed potato and the drained black beans. Cook for 2-3 minutes until the beans are warmed through, stirring occasionally. Remove from the heat on completion, and season to taste with salt, pepper, and sweetener of choice.
SUPPERTIME
Fill the sweet potato skins with the chunky black bean chilli and place side-by-side on a plate. Top with the corn salsa and dollops of guacamole. Garnish with the crispy onions and the remaining coriander. Way to go, Chef!

Sweet Potato - 250g
Corn - 50g
Lime - 1
Fresh Coriander - 3g
Spring Onion - 1
Jalapeño - 1
Garlic Clove - 1
NOMU Mexican Spice Blend - 10ml
Cooked Chopped Tomato - 100ml
Guacamole - 80g
Black Beans - 120g
Crispy Onions - 15ml

Download the Recipe

Serves 2

SOFTEN THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato halves on a baking tray, coat in oil, and season. Turn cut-side up and bake in the hot oven for 40-45 minutes until cooked through.
SUBLIME LIME SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Transfer to a salad bowl on completion. Toss through the juice of 3 lime wedges, the zest to taste, ½ of the chopped coriander, and the green spring onion slices. Mix in the chopped jalapeños to taste, season, and set aside for serving.
START THE CHILLI
When the sweet potato has about 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, sauté the white spring onion slices for 2-3 minutes until lightly charred. Add in the grated garlic and the Mexican spice blend to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 80ml of water. Allow to simmer for 5-6 minutes until reduced and thickened, stirring occasionally.
SWEET POTATO BOATS & TANGY GUAC
When the sweet potato is cooked, remove from the oven and set aside. Once cool enough to handle, carefully scoop the flesh into a bowl, taking care not to break the skins. Mash the flesh until smooth, setting the skins aside for serving. Season the guacamole to your taste preference with salt, pepper, and lime juice. Set aside for serving.
TIE IT ALL UP
When the sauce has thickened, stir through the mashed potato and the drained black beans. Cook for 2-3 minutes until the beans are warmed through, stirring occasionally. Remove from the heat on completion, and season to taste with salt, pepper, and sweetener of choice.
SUPPERTIME
Fill the sweet potato skins with the chunky black bean chilli and place side-by-side on some plates. Top with the corn salsa and dollops of guacamole. Garnish with the crispy onions and the remaining coriander. Way to go, Chef!

Sweet Potato - 500g
Corn - 100g
Lime - 1
Fresh Coriander - 5g
Spring Onions - 2
Jalapeños - 2
Garlic Cloves - 2
NOMU Mexican Spice Blend - 20ml
Cooked Chopped Tomato - 200ml
Guacamole - 80g
Black Beans - 240g
Crispy Onions - 30ml

Download the Recipe

Serves 3

SOFTEN THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato halves on a baking tray, coat in oil, and season. Turn cut-side up and bake in the hot oven for 40-45 minutes until cooked through.
SUBLIME LIME SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Transfer to a salad bowl on completion. Toss through the juice of 3 lime wedges, the zest to taste, ½ of the chopped coriander, and the green spring onion slices. Mix in the chopped jalapeños to taste, season, and set aside for serving.
START THE CHILLI
When the sweet potato has about 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, sauté the white spring onion slices for 2-3 minutes until lightly charred. Add in the grated garlic and the Mexican spice blend to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 80ml of water. Allow to simmer for 5-6 minutes until reduced and thickened, stirring occasionally.
SWEET POTATO BOATS & TANGY GUAC
When the sweet potato is cooked, remove from the oven and set aside. Once cool enough to handle, carefully scoop the flesh into a bowl, taking care not to break the skins. Mash the flesh until smooth, setting the skins aside for serving. Season the guacamole to your taste preference with salt, pepper, and lime juice. Set aside for serving.
TIE IT ALL UP
When the sauce has thickened, stir through the mashed potato and the drained black beans. Cook for 2-3 minutes until the beans are warmed through, stirring occasionally. Remove from the heat on completion, and season to taste with salt, pepper, and sweetener of choice.
SUPPERTIME
Fill the sweet potato skins with the chunky black bean chilli and place side-by-side on some plates. Top with the corn salsa and dollops of guacamole. Garnish with the crispy onions and the remaining coriander. Way to go, Chef!

Sweet Potato - 500g
Corn - 100g
Lime - 1
Fresh Coriander - 5g
Spring Onions - 2
Jalapeños - 2
Garlic Cloves - 2
NOMU Mexican Spice Blend - 20ml
Cooked Chopped Tomato - 200ml
Guacamole - 80g
Black Beans - 240g
Crispy Onions - 30ml

Download the Recipe

Serves 4

SOFTEN THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato halves on a baking tray, coat in oil, and season. Turn cut-side up and bake in the hot oven for 45-50 minutes until cooked through.
SUBLIME LIME SALSA
Place a large pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Transfer to a salad bowl on completion. Toss through the juice of 6 lime wedges, the zest to taste, ½ of the chopped coriander, and the green spring onion slices. Mix in the chopped jalapeños to taste, season, and set aside for serving.
START THE CHILLI
When the sweet potato has about 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, sauté the white spring onion slices for 3-4 minutes until lightly charred. Add in the grated garlic and the Mexican spice blend to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 120ml of water. Allow to simmer for 8-10 minutes until reduced and thickened, stirring occasionally.
SWEET POTATO BOATS & TANGY GUAC
When the sweet potato is cooked, remove from the oven and set aside. Once cool enough to handle, carefully scoop the flesh into a bowl, taking care not to break the skins. Mash the flesh until smooth, setting the skins aside for serving. Season the guacamole to your taste preference with salt, pepper, and lime juice. Set aside for serving.
TIE IT ALL UP
When the sauce has thickened, stir through the mashed potato and the drained black beans. Cook for 2-3 minutes until the beans are warmed through, stirring occasionally. Remove from the heat on completion, and season to taste with salt, pepper, and sweetener of choice.
SUPPERTIME
Fill the sweet potato skins with the chunky black bean chilli and place side-by-side on some plates. Top with the corn salsa and dollops of guacamole. Garnish with the crispy onions and the remaining coriander. Way to go, Chef!