Monday, 12 October 2015

Spiralized Mexican Sweet Potato.

1 sweet potatoes, spiralized and cut into 15 cm lengths
1/2 tin chopped plum tomatoes
1 fresh chile peppers
1 teaspoon olive oil
1 onion (quartered)
4 garlic cloves
1/4 tsp cumin powder
1/4 tsp kosher salt
1/8 tsp black pepper
1 cup frozen corn
1 can black beans, rinsed and drained
100 gr cheese for topping
spring onion for topping (optional)

Preheat oven to 200°C.

Place the spiralized sweet potatoes with the smallest noodle blade and place them in a 25 x 25 cm casserole dish.

In a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned.
Transfer to the blender along with chile peppers, tomatoes, cumin, salt, and pepper and blend well.
Pour the mixture into the large bowl with black beans and corn.
Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.
Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
When ready to serve top with scallions and serve.

Adapted from: Spiralized Mexican Sweet Potato and Chicken Casserole | Skinnytaste

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