Kumara with black beans, jalapeno and avocado

Serves: 4

Time to make: 1 hr 5 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 large kumarasweet-potatoX (200g each)
400g can black beans, rinsed, drained
2 large tomatoes, diced
2 spring onions, thinly sliced
1 long jalapeño or green chilli, seeded, finely chopped
2 tablespoons chopped coriandercilantroX leaves, plus extra to garnish
½ cup grated reduced-fat cheddar
freshly cracked black pepper
½ firm ripe avocado, diced
4 cups mixed salad leaves, to serve
4 tablespoons balsamic vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)

Instructions

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1 Preheat oven to 180°C. Line a large baking tray with baking paper. Scrub kumara and pat dry with paper towel. Prick all over with a fork. Place on prepared tray and bake, turning after 20 minutes, for 40-45 minutes, or until soft when pierced with a skewer. Leave cooked kumara to cool for 10 minutes.

2 Meanwhile, make filling. Mix beans, tomatoes, spring onions, jalapeño (or chilli), coriander and half the cheese in a large bowl. Season with cracked black pepper.

3 Make a long cut, lengthways, along the top of the kumara. Open gently and mash flesh lightly with a fork. Spoon a quarter of the filling into each kumara, then scatter with remaining cheese. Return kumara to oven and bake for another 5-10 minutes, or until filling is hot and cheese has melted.

4 Top with avocado, garnish with extra coriander and serve with salad leaves and vinaigrette.

Nutrition Info (per serve)

Calories 498 cal

Kilojoules 2090 kJ

Protein 15 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 70 g

Sugar 15 g

Dietary fibre 15 g

Sodium 300 mg

Calcium 240 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.