Mexican Style Stuffed Sweet Potatoes
Ingredients
- 1 tin of kidney beans
- 1 onion
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- chili
- 3 tbsp of corn
- cilantro or parsley
- salt and pepper
Preparation
Preheat oven to maximal heat and roast sweet potatoes for 20-30 minutes.
Meanwhile, in a pan, sautee finely sliced onion with some oil on medium heat.
When the onion is translucent, add the spices and beans, season with salt and pepper.
Add the corn and reserve.
When the potatoes are baked, slice them in half.
With a fork, mash the inside slightly and season with salt and pepper.
Add the bean mixture.
As a topping, add a spoonful of soy yogurt, lime juice, and some fresh herbs.
Serve immediately.
