Easy bean stuffed sweet potatoes

Take your meat-free Monday up a notch with this 5-ingredient vegetarian dinner. These tender sweet potatoes are packed with black beans, avocado and a more-ish Mexican seasoning.

4

15m

15m

Ingredients

  • 4 medium gold sweet potatoes
  • 400g can black beans, rinsed, drained
  • 1 tbs Coles Mexico Chile Con Carne Seasoning
  • 100g Coles Australian Style Fetta, crumbled
  • 1 Hass avocado, stoned, peeled, coarsely mashed

Method

STEP 1 

Use a fork to prick the sweet potatoes all over. Place on a microwave-safe plate. Cook on high, turning occasionally, for 10 mins or until tender. Cool for 5 mins. Cut a slit lengthways in the top of each sweet potato and squeeze the base to open. Remove the flesh, leaving a 2cm shell. 

STEP 2

Combine the sweet potato flesh in a bowl with the black beans, chile con carne seasoning and 2 tbs warm water.  

STEP 3 

Preheat grill on high. Arrange the sweet potato shells on a baking tray. Fill with the bean mixture and fetta. Cook under the grill for 3-5 mins or until golden. Top with avocado. Season. 

Dietary information

Egg-free
Vegetarian
Sesame-free
Peanut-free
Nut-free
Gluten-free
Soy-free
Wheat-free
No added sugar
Yeast-free

Nutrition Information

PER SERVE

Energy: 2205kJ/528 Cals (25%)

Protein: 17g (34%)

Fat: 16g (23%)

Sat fat: 6g (25%)

Carb: 72g (23%)

Sugar: 25g (28%)

Fibre: 18g (60%)

Sodium: 583mg (29%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.