A delicious and wholesome meal the whole family will love! Try these Mexican-Style Stuffed Sweet Potatoes for a mouthwatering mid-week meal. Packed with all the good stuff to nourish bodies and fill hungry bellies. Make this into a vegetarian dish by simply removing the organic grass-fed beef from the recipe.

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 4 | time: 1hr 30 mins

Ingredients:

• 4 small sweet potatoes, washed
• 500g grass fed organic beef mince
• 400g black beans, rinsed
• 200ml sour cream
• ½ cup cheese, shredded
• 1 cup red cabbage, finely sliced
• 1 avocado, thinly sliced
• 100g corn, fresh
• ¼ cup coriander, leaves
• 1 spring onion, finely sliced
• 1 lime
• 1 chilli, finely sliced
• 1 tbsp. Mingle Mexican Seasoning
• 1 tbsp. extra virgin olive oil
• Salt and pepper

Method:

1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Wash sweet potatoes and lightly drizzle with extra virgin olive oil. Sprinkle with a pinch of salt and bake in the oven for 60-75 minutes, or until soft.
3. Whilst potatoes are baking, in a medium frying pan, heat oil. Once warm, add mince, salt, and Mingle seasoning. Cook thoroughly and place aside.
4. Prepare vegetables, cheese, and legumes.
5. Once potatoes are cooked, slice vertically down the middle and add mince, cheese and top with your vegetables/legumes of choice.
6. Finish with avocado, sour cream, coriander, spring onion, chilli, and a squeeze of lime. Consume immediately.