Meat Free Mexican Baked Sweet Potato

Prep Time: 30 mins    Cook Time: 1 hour 30 mins   Serves: 4

Bring a taste of Mexico to your meal times with these stuffed Meat-Free baked sweet potato!

Ingredients:

• 1 pack of Heck Meat-Free Chipolatas
• 4 Sweet Potatoes
• 1-2 tbsp Olive Oil
• 1 Medium Onion, diced 
• 1 Green Bell Pepper, diced 
• 1 Red Bell Pepper, diced 
• 1 Garlic Cloves, diced 
• 1 Handful Tinned Corn
• 1 Handful tinned Black Beans 
• 1/2 tsp Cumin
• 1/2 tsp Coriander 
• 1/2 tsp Chipotle Paste
• 1 Cup of Mexican Cheese (optional)
• Salt & Pepper to taste 

Sauce Ingredients:

• 200g Chopped Tomatoes 
• 200g Passata 
• 1/2 Onion, diced 
• 1 Handful of fresh Coriander 
• 1 Clove Garlic, chopped 
• 1 Cup of Water 
• 1 tbsp Soy Sauce
• 1 tbsp Smoked Paprika
• 2 tsp Chipotle Paste 
• 2oz Dark Chocolate
• Salt & Pepper to taste

Method:

1. Bake sweet potatoes in oven until soft, 180 degrees for 50-60 minutes depending on size. 
2. In a large frying pan, over a medium heat, fry off the onions & sausages in 1-2 tbsp of olive oil for 2-3 minutes. 
3. Then lower the heat & add the bell peppers & garlic and fry off until tender.
4. Add a pinch of salt, the corn, black beans & chipotle. Stir and then set a side. 
5. When the potatoes are nice & soft, allow them to cool and then cut them down the middle. Spoon out most of the potatoe, leaving a little still inside. 
6. Put the potato into a large bowl and mix in the sausage filling. Then add the filling back into the potato and pat down to fit more in.
7. Pop the potatoes back into the oven, in an oven-proof dish whilst you make the sauce.
8. In a frying pan, soften the onion & garlic and then add the remaining sauce ingredients to the pan, except the chocolate. 
9. Blend the ingredients together until there is a smooth sauce consistency. 
10. Heat the sauce up then add the chocolate. 
11. Spoon the sauce into the bottom of the dish with the potatoes and pop back into the oven for 5 minutes, just to heat through.
12. Garnish with coriander!
13. Enjoy!