The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Chilli Beans Loaded Sweet Potatoes & Guac
Our Mexican-inspired spin on jacket potatoes. Oven-roasted sweet potato halves are smothered with a combo of simmered black beans, sweetcorn and baby plum tomatoes, then topped with a limey guacamole and coconut yogurt. Delish!
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 140g sweetcorn (sweetcorn, water, salt)
- 1 romano pepper
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 3 spring onion
- 3 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 avocado
- 200g passata (tomatoes, salt, citric acid)
- 4 sweet potato
- 1 unwaxed lime
Nutritional Information
Calories: 618
Protein: 13g
Carbs: 106g
Fat: 20g
Mexican-style Chilli Beans Loaded Sweet Potatoes & Guac
Our Mexican-inspired spin on jacket potatoes. Oven-roasted sweet potato halves are smothered with a combo of simmered black beans, sweetcorn and baby plum tomatoes, then topped with a limey guacamole and coconut yogurt. Delish!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Pull out a large baking dish, a medium bowl, a sieve & a large frying pan
Get the sweet potatoes on
- Halve the sweet potatoes lengthways
- Place in the large baking dish, rub with 1 tsp oil, half the Mexican spice and a pinch of salt and pepper
- Roast for 30-35 mins / air fryer 20-25 mins, until soft and golden
Make the guacamole
- Thinly slice the spring onions. Roughly chop the coriander
- Cut the lime into 6 wedges. Roughly mash the avocado with the back of a fork and place into the medium bowl
- Add one-quarter of the coriander, one-quarter of the spring onion and the juice from 2 lime wedges to the bowl. Season with salt and pepper and mix
Prep the veg
- Halve the tomatoes. Roughly dice the pepper
- Finely chop or crush the garlic. Drain the beans and sweetcorn
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic, tomatoes, the remaining Mexican spice mix and remaining spring onion. Cook for 1-2 mins, then stir in the passata, beans, sweetcorn, remaining coriander and 50ml water
- Simmer for 4-5 mins, until thickened slightly. Season to taste with salt and pepper
Plate up
- Serve the sweet potatoes on plates, topped with the beans and guacamole
- Drizzle over the yoghurt. Garnish with the remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.