← Nouns Cooking · Plant-Based

Ingredients

• 4 medium sweet potatoes, scrubbed
• 1 tbsp Olive oil
• 1 can black beans (400 g can), drained and rinsed
• 1 tbsp Chipotle in adobo, chopped, plus 1 tbsp adobo sauce
• 1 tsp ground cumin
• 3 tbsp Water
• 150 g sweetcorn (tinned or frozen and thawed)
• 150 g Cherry tomatoes, chopped
• ¼ Red onion, finely chopped
• 1 Lime, juiced
• 1 handful Coriander (cilantro), chopped
• 1 Avocado, diced
• 100 g Greek yogurt or soured cream
• 50 g Cheddar, grated (optional)
• salt and pepper

Method

1. Heat the oven to 200°C (400°F). Prick the sweet potatoes all over with a fork, rub with the oil and a little salt and bake on a lined tray for 45–55 min, until completely soft when squeezed.
2. Meanwhile, put the beans, chipotle and adobo, cumin and water in a small pan. Warm over medium heat for 5 min, lightly crushing about a third of the beans, then season.
3. Mix the sweetcorn, tomatoes, onion, half the lime juice and most of the coriander with a pinch of salt to make a quick salsa.
4. Split each potato open and fluff the flesh with a fork. Spoon in the hot beans, then top with salsa, avocado, a dollop of yogurt and cheese, if using.
5. Finish with the rest of the lime juice and coriander.

Tips

• In a hurry? Microwave the pricked potatoes until soft, then crisp the skins in a hot oven.
• Make it vegan with coconut yogurt and no cheese. Chipotles in adobo are usually gluten-free, but check the tin.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Minimalist Baker BBC Good Food