Mexicano sweet spuds

Mexicano sweet spuds


Georgia Barnes serves up hearty stuffed spuds subsequently seven easy ingredients.

The ingredient of Mexicano sweet spuds

  1. 4 sweet potatoes, pricked in the same way as a fork
  2. 2 tbsp new virgin olive oil
  3. 2 tbsp arena cumin
  4. 400g kidney beans or black beans, rinsed, drained
  5. 200g canned diced tomatoes
  6. 80g tasty cheddar, grated
  7. 100ml natural yoghurt
  8. roomy coriander leaves, to relieve sustain

The instruction how to make Mexicano sweet spuds

  1. Cook the potatoes in a saucepan of boiling water for 15 minutes or until just starting to soften. Drain and pat dry.
  2. Preheat oven to 220C/200C enthusiast forced. Line a baking tray considering baking paper. Place potatoes concerning prepared tray. Use a sharp knife to cut a slit lengthways along the potato. Drizzle past half the oil and season in the manner of salt. Bake for 10 minutes or until tender.
  3. Meanwhile, heat the permanent oil in a saucepan higher than medium heat. amass the cumin. Cook, stirring, for 30 seconds or until aromatic. mount up the beans. Cook, stirring, for 1-2 minutes. grow the tomato. Bring to the boil. Season well.
  4. Place a generous spoonful of the bean mix in each potato. Sprinkle in the manner of cheese. Bake for a further 5 minutes or until cheese melts. culmination past yoghurt. Season like freshly arena black pepper. Sprinkle gone coriander.

Nutritions of Mexicano sweet spuds


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