Mexican inspired loaded kumara
- Serves 4-6
- Prep time: 15 mins | Cooking time: 35 mins
Sweet and tender baked kumara is the perfect vessel for any kind of topping, and this Mexican-inspired recipe is packed with flavour and texture. Ready in under an hour, this affordable vegetarian recipe is a great go-to.
Ingredients
2 large orange kumara, cut in half lengthways
Olive oil
½ brown onion, finely diced
2 cloves garlic
100g tomatoes, diced
1 tsp ground cumin
1 tsp paprika
½ tsp dried oregano
½ tsp ground coriander
1x 425g tin chilli beans
1 cup guacamole**, to serve
Sour cream, grated cheddar and coriander to garnish
Method
Preheat your oven to 180 degrees celsius fan bake. Lay the kumara halves face down on a lined baking tray, then drizzle with olive oil and season with salt and pepper. Place into the oven and bake for 30-35 minutes or until tender when tested with a knife.
Place a saucepan over a medium heat with a drizzle of olive oil. Add the onion and garlic to the pot, and cook while stirring for 2-3 minutes or until the onion begins to soften.
Add the cherry tomatoes, cumin, paprika, oregano and coriander to the onion mixture, and cook for a further few minutes until the tomatoes begin to break down.
Once softened, add the chilli beans and simmer for 5-10 minutes or until reduced slightly; stirring occasionally. Season to taste with salt and pepper.
To assemble the loaded kumara, lay one kumara halve skin side down on a plate. Cut a cross through the flesh, and squeeze the outer sides of the kumara lightly with your fingertips to create a dip.
Top the kumara with bean mixture, followed by guacamole, sour cream, grated cheese and fresh coriander to serve. Serve and enjoy immediately.