Loaded Mexican Skins


2 Sweet potatoes

½ Tin of black beans

80 g Sweetcorn

100 g Cherry Tomatoes

2 tbsp of Nush Chive Cheese

2 cloves of garlic

Juice of one lime

Salt and pepper


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


Preheat the oven to 180 degrees and bake the sweet potatoes for 70-80 minutes until soft, and leave cooling until you can handle them

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