Thursday 11 July 2013

Healthy Mexican style Sweet Potato Skins



Sweet Potato
Line a a baking tray with baking paper and place 1 large sweet potato int oven
bake for 1 hour or until soft the whole way through
Once baked let cooled for 10 mins
Cut sweet potato in half (long ways) and scoop filling into a bowl with the filling mixture


Filling
1/2 can Black Beans
1/2 red capsicum
1/2 carrot
1/2 cup corn kernels
1/2 zucchini
2 tablespoons low fat sour cream
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 chilli
1garlic clove
20 grams low fat cheddar cheese

Method
Add corn kernels to dry pan and let blacken then add cumin, cayenne pepper and coriander and continue to cook for 2 minutes, add to the black beans in a bowl
add 1 teaspoon olive oil to the same pan and stir fry the capsicum, carrot, and zucchini
Add 1 clove of garlic and the chilli
Once cooked ad the beans and corn
Add the filling from the sweet potato and sour cream into the bowl and combine
Fill each of the sweet potato skins and top with the cheese
Bake for 10-15 mins or until the cheese has turned golden

Serve with guacamole and chopped tomatoes or a side salad



serves 2
Calories: 330 per serve

1 comment:

  1. I can vouch that these were delicious!

    ReplyDelete