Bring baked potatoes into the 21st century by choosing a flavoursome sweet variety and filling it with delicious mexican flavours. This will likely become a household favourite!
Preheat the oven to 200 degrees Celcius
Prick the sweet potato all over with a sharp knife and set them on a baking sheet and roast for 40 – 60 minutes, depending on how big they are.
Heat 4 Tbsp water in a large fry pan over medium/high heat. Dice onion and add to pan. Saute for 4 minutes. Add extra water 1 Tbsp at a time if the pan becomes dry.
Dice capsicum and add to the pan. Saute for another few minutes to soften. Add cumin and cayenne pepper and saute for 1 more minute.
Drain the corn and beans then add to the pan with the chopped tomatoes. Stir, reduce 6. heat, cover and simmer for 15 minutes.
Once kumara is cooked and slightly cooled, split two down the middle lengthwise and top with bean mixture. Serve with a side of avocado and leafy greens if desired.