Recipes
Taco-stuffed sweet potatoes
Spicy beans, rice and avocado give baked potatoes a Mexican makeover
Spicy beans, rice and avocado give baked potatoes a Mexican makeover
(15 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £1.53 per serving
Nutritional Information
Each 530g serving contains
Energy
2041kj
488kcal
2041kj
488kcal
24%
Fat
12.2g
12.2g
Med
17%
17%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
19.1g
19.1g
High
21%
21%
Salt
1.48g
1.48g
Med
25%
25%
4
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
385kj/92kcal
Typical energy values per 100g:
385kj/92kcal
Ingredients
4 medium sweet potatoes
1tbsp rapeseed oil
1 red onion, sliced
200g frozen mixed sliced peppers
100g frozen sweetcorn
400g tin black beans, drained and rinsed
35g sachet Asda Taco Seasoning
220g sachet Asda Wholegrain & Quinoa Micro Rice
Juice ½ lime
1 avocado, diced
1tbsp chopped coriander
1 red chilli, sliced (optional)
215g tub Asda Cool Tomato Salsa
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Pierce the sweet potatoes with a fork and bake for 40-50 mins until soft. Set aside to cool for 10 mins.
3
Meanwhile, heat the oil in a nonstick frying pan and fry the onion for 8-10 mins until soft and browned. Add the peppers and sweetcorn and cook for 5-7 mins until heated through.
4
Add the black beans and the taco seasoning and cook for 2 mins. Heat the micro rice according to the pack instructions.
5
Toss together the lime juice, avocado and chopped coriander.
6
Slice down into the potatoes and fill with the rice. Spoon over the taco mixture and top with the avocado and red chilli, if using. Serve with the salsa.