Mexican Style Stuff Potatoes
2016-10-08 22:09:11
Serves 1
I used purple sweet potatoes, but this could be adapted to use with any large potato of your liking.
For the potatoes
- 1 medium sized sweet potato
- 1 garlic clove, finely chopped
- olive oil
- 7 cherry tomatoes, halved
- 1 tsp reduced salt mexican seasoning
- 100 grams black beans
- 1 tbsp chopped fresh coriander
- 1/4 cup water
For the cashew cream
- 100 g cashews
- 1/4 cup water
- 1/2 lemon juiced
- 1 tsp tahini
- salt and pepper
For the guacamole
- 1 avocado
- 1 tbsp fresh coriander
- red chilli to taste
- 1 tbsp lime juice
- salt and pepper
Instructions
- Soak the cashews in water for at least 4 hours.
- Preheat the over to 200 C.
- Wash the potatoes and piece the skin with a fork a few times.
- Bake the potatoes for 60 minutes until cooked through.
- While the potatoes are baking, heat some olive oil in a pan.
- Saute the garlic and then add tomatoes, beans, Mexican seasoning and about 1/4 cup water. On gentle heat, let the mix cook through for a few minutes.
- Take off the heat and add the fresh coriander.
- To make the cashew cream, drain the water from the cashews.
- Add the drained cashews and the remainder ingredients in a blender. Add the water slowly until you get the desired consistency .
- For the guacamole, scoop the flesh out and mash with a fork. Add finely chopped chill, coriander and salt and pepper.
- When the potatoes have cooked, remove from the over and cut in half.
- Scoop out the middle and mix 2/3 of it with the bean mixture. Add the combined mix back into the potatoes.
- Drizzle with olive oil and bake in the oven for another 10 minutes.
- Serve the loaded potatoes with the guacamole and cashew cream on top.
Elizabeth Pattalis Nutritionist https://elizabethpattalis.com/
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