I love Mexican food. Nonetheless, I have never made anything other than nachos and I have been wanting to explore Mexican cuisine but didn’t pursue it because I was always focused on what the kids like. Now, finally, the kids are no longer kids and thanks to you guys I keep going out of my comfort zone. I have been experimenting creating a Mexican dish that involves fresh produce, I love creating dishes with fresh produce. I feel healthy just looking at them, but I needed something substantial to go with it. After much deliberation, I went with baked sweet potato, and I have to say it’s a match made in heaven and very filling. I just love the vibrant colours of this dish, they make the whole dining experience all the more enjoyable.
Ingredients
Serves 4
4 sweet potatoes
2-3 tablespoons oil
3 cups fresh or frozen corn kernels, thawed
1 large yellow capsicum, diced
1 large red capsicum, diced
2 jalapeños, seeds removed, finely chopped
1 bunch finely chopped coriander
100g Philadelphia cream cheese (if vegan use vegan cheese equivalent)
2 teaspoons smoked paprika
3 teaspoons taco seasoning
4 cloves garlic, crushed
Salt and pepper
Method
Preheat the oven to 200c.
Rinse and dry the sweet potatoes, place them whole in the oven and bake until cooked through. Approx 1&1/2 hours.
In a large frying pan, fry garlic in oil until fragrant (about two minutes) add capsicums, corn and jalapeños, and give it a good stir. Add the spices, salt and pepper.
Set aside a couple of tablespoons of the chopped coriander and stir in the rest.
Add the Philadelphia cheese and stir until it has blended into the veggies.
Serve on top of baked sweet potato. You can sprinkle grated yellow cheese but I didn’t think it needed anything else. Garnish with the coriander you set aside.
Love,
Nava
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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