Mexican baked sweet potato

If you haven’t notice it by now, I am a big fan of Mexican food. It is normally what I get cravings for and my safe card when cooking for others. The mix of fresh herbs and earthy spices makes it super rich in flavor, which suits my taste buds perfectly. Today I am sharing a vegan designed Mexican style dish. If you like it more spicy, add more cayenne and chilli.

GF   DF   VF


100g mushrooms
½ red onion
½ can of black beans (around 100g)
1 small can of sweet corn 
1 sweet potato
1-2 cloves of garlic
2 teaspoons of tomato paste
2 teaspoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of cumin
1 teaspoon of dried oregano
1 teaspoon of dried thyme
½ teaspoon of cayenne pepper
1/2 teaspoon of dried chilli
Black pepper
Grated vegan cheese (or normal if you prefer)


Preheat the oven to 200 degrees. Scrub the sweet potato and cut of any ‘ugly’ part. Then cut it in half and place on a baking tray with the flat side up. Use a knife to make strips across the flat surface before you dress it with coconut oil. Place in the oven for 30-40 min. Chop up your onion, mushroom and garlic before placing them all in a pan on medium heat. When the vegetables are cooked, add the beans, corn tomato paste and all the spices. Then add ½ cup of water to help all the ingredients blend together, lower the heat and cook for another 5-10 min. When the potato is cooked, take it out and top it up with your mushroom & bean mix. Cherry on the top is your cheese. Bake for another 10 min, or until the cheese is melted.
Enjoy with some fresh veggies or a green salad. Also a homemade guacamole takes it to a new level.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.