Mexican Stuffed Sweet Potatoes
Delicious sweet potatoes stuffed with a killer Mexican flavoured bean mix. A perfect vegetarian option.
Servings: 4 bariatric serves
Calories: 305kcal
Ingredients
- 2 small sweet potatoes
- 1 small red onion diced
- 2 cloves of garlic minced or finely diced
- 1/2 red capsicum chopped
- 1 cup chopped mushrooms
- 125 g can sweet corn kernals
- 400 g can Mexican bean mix or four bean mix
- 1 tbsp Mexican seasoning or taco seasoning
- 1/2 - 1 tbsp tomato paste depending on taste
- 4 tbsp light tasty cheese to serve
- Coriander to garnish
Instructions
- Preheat the oven to 200 degrees. Wash all potatoes and prick with a fork or a knife several times each. Microwave for 5-7 minutes or until slightly soft. Spray each potato with olive oil and season. Place on a baking sheet and bake for 15-25 minutes or until crispy on the outside and soft in the middle.
- Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and capsicum and sauté for about 4 minutes. Add in mushrooms, and cook until tender, 6-7 minutes. Stir in the corn, beans, tomato paste, and seasoning and cook for 2-3 more minutes.
- Remove the sweet potatoes from the oven. Make a slit lengthwise end-to-end across the top of each sweet potato and fluff the inside with a fork before stuffing with the Mexican mixture, and cheese on top of each. Garnish with fresh coriander and enjoy!
Notes
- Boost the protein by stirring a clear, tasteless protein powder through the stuffing prior to serving.
- Other variations include topping with mashed avocado and Greek yoghurt instead of the cheese; or swapping or adding beef mince to the stuffing mix for a meaty version.
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
Recipe adapted from Healthy Fitness Meals to suit those who have had weight loss surgery.
