Loaded Mexican Skins

INGREDIENTS: 

2 Sweet potatoes

½ Tin of black beans

80g Sweetcorn

100g Cherry Tomatoes

2 tbsp of Nush Chive Cheese

2 cloves of garlic

Juice of one lime

Salt and pepper

Coriander

Guacamole or smashed avo (we used Holy Moly’s Spicy Guacamole)

METHOD

Preheat the oven to 180degrees and bake the sweet potatoes for 70-80 minutes until soft, and leave cooling until you can handle them to slice in half and scoop the sweet insides out into a bowl and put to the side. Fry the garlic in a good drizzle of olive oil before adding the sweet potato mix, black beans, sweetcorn, cherry tomatoes, Nush Cheese and cook for five minutes, add the coriander, lime juice and season with salt and pepper to taste.

Fill the skins with the mix and top with Guacamole before serving.