Ingredients
2-3 avocados
4 small sweet potatoes
1 tbsp extra virgin olive oil
2 tbsp Mexican taco spice
400 g (1 tin) black beans (drained)
400 g (1 tin) lentils (drained)
400 g (1 tin) corn kernels (drained
400 g (1 tin) diced tomato
200 ml water
1 lime, to serve
Method
1
Add olive oil, black beans, lentils, corn, tomatoes, water and spice mix to a large saucepan and cook on medium-high for 10 minutes or until reduced.
2
Meanwhile, puncture the sides of the sweet potato six times with a fork. Place in the microwave for 8-10 minutes or until soft. The sweet potato can also be baked – place on a sheet pan, cover with foil and bake at 180C for 1 hour or until tender, this will increase the cooking time.
3
To serve, cut open the sweet potatoes. Fill with chilli and top with avocados.
4
Serve with lime (optional).
Recipe developed by Lyndi Cohen for Australian Avocados
Notes: This recipe is naturally vegan and gluten-free. <br />This recipe is vegetarian friendly.
Ingredients
2-3 avocados
4 small sweet potatoes
1 tbsp extra virgin olive oil
2 tbsp Mexican taco spice
400 g (1 tin) black beans (drained)
400 g (1 tin) lentils (drained)
400 g (1 tin) corn kernels (drained
400 g (1 tin) diced tomato
200 ml water
1 lime, to serve