Recipes
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

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(15 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.53 per serving

Nutritional Information

Each 530g serving contains

Energy
2041kj
488kcal
24%
Fat
12.2g
Med
17%
Saturates
2.1g
Med
11%
Sugars
19.1g
High
21%
Salt
1.48g
Med
25%
4
of your 5-a-day
of your reference intake.
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.