Taco-Stuffed Kumara

A plateful of tasty kumara stuffed with taco-inspired fillings and toppings.

Baked sweet potatoes filled with black beans, veggies, cheese, and lots of delicious toppings!

Ingredients

4 medium kumara

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 ½ teaspoons salt

1 fresh chilli, finely chopped (optional)

200g mushrooms, finely chopped

1 red capsicum, finely chopped

400g can black beans (don’t drain!)

2 teaspoons smoked paprika

1 teaspoon cocoa

1 tablespoon tomato paste

200g can sweetcorn (or use fresh or frozen)

1/4 cup packed chopped cilantro

½ cup grated Angel Food cheddar

Toppings: Use your favourites, but we used Angel Food sour cream, avocado, pickled red onions, and a fresh nectarine salsa

Instructions

1.                          Choose kumara that are as similar in size as possible, so they bake at a similar rate. Cut the kumara in half lengthways and place them cut face down on a baking tray, and bake in a hot oven until soft. This step can also be done in the microwave. Keep checking them: cooking time varies considerably depending on size and shape and freshness.

2.                          Make the filling. Heat the oil in a large pan over medium heat. Add the diced onion, salt and chilli, and saute for about 5 minutes, stirring often, until the onion is starting to soften.

3.                          Add the mushrooms and capsicum and saute for another 5 to 10 minutes, stirring often, until the vegetables are softening and reducing in volume.

4.                          Add the whole can of black beans (liquid and all), the smoked paprika, cocoa, tomato paste and corn. Cook for another 5 or so minutes until most of the liquid has evaporated. Remove from the heat and adjust seasoning as desired.

5.                          When the kumara are baked, allow them cool slightly. Flip them cut side up, and top with grated Angel Food cheese, then the black bean filling. Return the stuffed kumara to the oven and bake for 5-10 minutes.

6.                          Add the toppings before servings or put them out for diners to add their own – or both.