Mexican Ancho Beef Stuffed Sweet Potato 650Kcal

Let's Cook

1. Step 1.

   Preheat the oven to 200°C / 390°F (fan 180°C). Prick the sweet potato (250 g) all over with a fork, place on a baking tray, and bake until completely tender when pierced with a knife, about 35–45 minutes.

2. Step 2.

   While the sweet potato bakes, prepare the filling and crema. Finely chop the red onion (30 g) and fresh coriander (10 g). Drain and rinse the black beans (60 g) and measure out the sweetcorn (50 g), tomato salsa (60 g), and lime juice (15 ml).

3. Step 3.

   In a small bowl, mix the 0% Greek yogurt (80 g) with the lime juice (15 ml) until smooth. Season with a pinch of salt if desired, then refrigerate the lime crema until ready to serve.

4. Step 4.

   Heat a non-stick frying pan over medium-high heat. Add the extra-lean beef mince (180 g) and cook, breaking it up with a spoon, until browned and no longer pink, about 5–6 minutes. If the beef releases a lot of liquid, continue cooking until it evaporates.

5. Step 5.

   Reduce the heat to medium, add the minced garlic (1 clove), smoked paprika (1 tsp), ground cumin (½ tsp), and ancho/chipotle chili powder (½ tsp) to the beef. Stir constantly for 30–60 seconds until fragrant, being careful not to burn the spices.

6. Step 6.

   Stir in the black beans, sweetcorn, and tomato salsa. Cook for 2–3 minutes, stirring occasionally, until everything is heated through and the mixture is slightly thickened. Taste and adjust seasoning if needed.

7. Step 7.

   Once the sweet potato is tender, remove it from the oven and let it cool for 2–3 minutes. Slice it lengthways down the middle and gently fluff the inside with a fork. Place it on a serving plate.

8. Step 8.

   Spoon the smoky beef and bean mixture generously over the split sweet potato, packing it in. Drizzle the lime crema over the top, then scatter with the chopped red onion and fresh coriander. Serve immediately.