The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
-
15ml hot honey(honey, chilli extract)
- 2 tbsp tomato purée
-
140g sweetcorn(sweetcorn, water, salt)
-
230g black beans(Rehydrated black beans, water, salt.)
- 1 pepper
- 500g free-range pork mince
- 1 avocado
- 4 sweet potato
- 200g baby tomatoes
- 1 unwaxed lime
- 3 spring onion
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 828Kcal |
| 460kJ | 3466kJ | |
| Fat | 4.5g | 34g |
| of which saturates | 1.3g | 9.6g |
| Carbohydrates | 14g | 105g |
| of which sugars | 4.2g | 32g |
| Protein | 4.7g | 35g |
| Salt | 0.08g | 0.6g |
| Fibre | 2.5g | 19g |
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Free-range Mexican-spiced Pork Loaded Sweet Potatoes & Guac
A warming baked potato for nights when you want to please a crowd! Free-range British pork mince stews away in a classic Mexican sauce, spiced up with smoky paprika and chilli flakes. Gooey roasted sweet potatoes make for the perfect base. Creamy guacamole balances the heat!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Pull out a small baking dish, a small bowl, a sieve & a large frying pan
Get the sweet potatoes on
- Halve the sweet potatoes lengthways. Score the inside of the potato in a grid pattern, being careful not to pierce the skin
- Place in the small baking dish, rub with 1 tsp oil and season with salt
- Roast for 30-35 mins / air fryer 20-25 mins, until soft and golden
Make the guacamole
- Thinly slice the spring onions, keeping the white and green parts separate. Quarter the lime
- Dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl with the spring onion greens, the juice from half the lime and 1 tsp oil. Season with salt and pepper and mix
Prep the veg
- Halve the tomatoes. Dice the pepper into 2cm chunks
- Drain the sweetcorn
Combine the flavours
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the pork and sweetcorn. Cook for 3-4 mins, breaking the pork up with a wooden spoon, until starting to brown. Add pepper and cook for another 2-3 mins. Season with salt and pepper
- Drain and rinse the beans
- Stir in the Mexican spice mix, tomato puree and spring onion whites. Cook for 1 min, then add the tomatoes and cook until softened, 3-4 mins. Stir in the honey and 150ml water, then simmer for 3-4 mins, until thickened
Plate up
- Serve the sweet potatoes on plates topped with the pork beans and guacamole
- Garnish with the remaining lime, cut into wedges
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