Loaded Mexican Sweet Potatoes

Roasted sweet potatoes loaded with lots of veggies, a sprinkle of cheese and a kick of chipotle. These are high in protein, filling and easy to make.

420g sweet potatoes (raw) (about 2 medium potatoes)
120g black beans (boiled weight)
50g sweetcorn
½ red pepper, finely diced
4 jalapenos
40g cheddar cheese (or any cheese of preference – I used Cathedral City)
2 triangles laughing cow light cheese triangles (or any cheese you prefer that can melt into the filling)
½ tsp chipotle chilli flakes (to taste)
½ tsp hot sauce (any kind – to taste)
Salt and pepper (to taste)

View the full recipe at The Working Foodie →