Loaded Sweet Potato with Beans

• Sweet potato(4)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Onion(1)
• Garlic(2 cloves)
• Black Beans(2)
• Corn(150 g)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Chili flakes(¼ tsp)optional
• Vegetable Broth(120 ml)
• Cheddar cheese(120 g)
• Sour cream(120 g)
• Coriander(15 g)optional
• Lime(1)

Method

1. 1

   Heat the oven to 220°C. Scrub the {Sweet potato}, prick them all over with a fork, then rub with {Olive oil}, {Salt}, and {Black pepper}.

   ~12 min

2. 2

   Set the {Sweet potato} on a tray and bake until very tender and the skins are lightly wrinkled, 25 minutes.

   ~25 min

3. 3

   Meanwhile, finely chop the {Onion} and {Garlic}. Drain and rinse the {Black Beans}. Cut the {Lime} into wedges and roughly chop the {Fresh cilantro}.

4. 4

   Heat a splash of oil from the {Olive oil} in a pan over medium heat. Cook the {Onion} for 3 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, and {Chili flakes} for 1 minute.

   ~4 min

5. 5

   Add the {Black Beans}, {Corn}, and {Vegetable Stock}. Simmer for 2 minutes until glossy and thickened slightly, then season to taste.

   ~2 min

6. 6

   Split each baked {Sweet potato} down the center and gently press open. Spoon over the bean mixture, top with {Cheddar cheese}, then return to the oven for 3 minutes to melt.

   ~3 min

7. 7

   Serve the loaded potatoes with {Sour cream}, {Fresh cilantro}, and {Lime} wedges for squeezing over.

   ~1 min