The protein cooking time listed in this recipe has been updated.
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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!
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
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
Nutritional Information
Calories: 828
Protein: 35g
Carbs: 105g
Fat: 34g
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!
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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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