Mexican Style Stuffed Sweet Potatoes with homemade guacamole, soured cream and coriander – 372 calories

IMG_1477This week I discovered a wonderful array of recipes on a website aimed at students. All I can say is that these recipes are probably a million miles away from the sort of cooking that my student daughter describes! Mob Kitchen

However – there are many lovely dishes on the website that will be tried and tested by me very soon. Take a look at their “Fakeaways”

Tonight’s dinner was a variation of their Mexican Style Stuffed Sweet potatoes. But no way was I going to be able to eat the quantities they’ve prepared, so this is my slightly pared down recipe. I’ve simplified it by creating a recipe just for the filling. And rather than scoop out the potato flesh, mix with the bean mixture and stuff back into the potato skin, I made life much easier for myself by serving it on TOP of the baked potato!

Here’s the Chilli Bean mixture – I sed kidney beans rather than the black beans suggested in the recipe.

Mexican Style Stuffed Sweet Potatoes (filling only)

Serves: 4

Calories per serving: 70.5


Oil, Olive – 1 Tsp/5ml

Peppers, Red, Raw – 1 Med/160g

Coriander, Leaves – 10g

Chilli, Red, Dried – 1 Av Chilli/5g

Onions, Brown – ½ Onion/50g

Garlic, Raw – 1 Clove/3g

Paprika – 1 Tsp/2g

Cumin, Ground – 1 Tsp/5g

Kidney Beans, Canned, in Water, Drained – 1 Can/240g


Peel and finely dice the garlic and the onion.

Finely chop the peppers.

Add the olive oil to a saucepan or frying pan. Add the onion and pepper and fry over a medium heat until softened. Add the finely chopped garlic, a teaspoon of cumin, and a teaspoon of paprika. Continue to cook for a further minute.

Continue to fry until soft, on a medium to low heat. Add a bit of water if it starts catching on the pan. This should take about 10-15 minutes.

Once softened, add your kidney beans.

Nutrition Data Per Serving (for the Mexican bean topping)

Calories (kcal) 70.5

Protein (g) 3.7

Carbohydrate (g) 7.6

Fat (g) 2.1

Fruit & Veg 1.3

Fibre (g) 4.6


Separately oven bake the sweet potatoes (see below).

Remove your sweet potatoes from the oven. Score the tops and open up. Add the bean mixture over the top.

Add the guacamole. Top with a generous blob of soured cream and a generous sprinkling of fresh chopped coriander. Enjoy!

I love the recipe for the guacamole, which I made using just one avocado (100g of flesh), mashed with the juice from half a lime and a large pinch of chilli seeds. Serves 2 = 97 calories a portion.

For my baked potato, I used a 150g sweet potato, pricked it all over and baked in a pre-heated oven at 200 degrees for 45 minutes. 150g sweet potato = 126 calories

30ml of soured cream = 77 cals

WHOLE MEAL, including 10g fresh coriander = 372 calories

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