This is something I've been wanting to make for a while. Now that chipotle chilies in adobo sauce are readily available at supermarkets, I've been expanding my Mexican cooking repetoire. For some reason Mexican goes really well with the football - and with the footy frenzy that's been going on the last few weeks we've had our fair share of it!
Serves: 2
Prep: 10 mins
Cook: 45 mins
Ingredients:
2 medium sweet potatoes (try and get two roughly the same size so they cook in the same amount of time.)
1 brown onion, diced
2 cloves garlic, crushed
1 chorizo, diced into small chunks
1 tsp each paprika, cumin and oregano
400g tin diced tomatoes
1/4 can chilies in adobo sauce (use the rest of your can for these nachos https://www.emscreativekitchen.com/post/chorizo-and-black-bean-nachos or to add a bit of kick to a chili con carne!)
400g tin black beans
To top:
Sour cream
Sliced avocado
Jalapenos
Red chili
Pickled red onion
Coriander
(any or all of these will be a win!)
Method:
Prick your sweet potatoes about 8 times each with a fork. Rub with olive oil, season with salt and place on a baking tray. Roast at 200C for around 40 minutes or until cooked through.
When the potatoes have about 15 minuets to go, heat oil in a large frying pan. Add the onion and saute for two minutes until it begins to soften. Add the garlic, chorizo and spices and stir to combine.
Leave the chorizo to brown while you empty the tomatos and chilies in adobo into a Nutribullet or blender and blitz to a smooth consistency. Add the tomato mixture to the pan along with the drained black beans. Stir everything together, lower the heat and leave to simmer for around ten minutes as the potatoes finish cooking.
Remove the potatoes from the oven and slice them lengthwise, but don't cut all the way to the bottom. Gently fan them open and top with the chorizo and black bean mixture. Spoon over some sour cream and fan out your avocado slices. Add some chili, jalapeno, pickled red onion and coriander. Enjoy with a refreshing Corona (or is it too soon...?)
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