Tex Mex Stuffed Kumara

Serves: 4-6
Prep time: 20 mins
Cook time: 50-60 mins
GF, V and able to make VG

Ingredients:

• 4-5 medium kūmara
• 2 tbsp olive oil 
• ½ red onion, chopped 
• ½ red pepper, chopped 
• 1 tsp cumin 
• 2 garlic, crushed 
• ½ cup frozen corn  
• 300g tomato puree 
• 1 tbsp Jalapeno, chopped  
• 1 cup cooked mixed beans, strained 
• Salt and pepper 
• ½ scoop Double Shot 
• 1 cup grated cheese (substitute for vegan cheese if making vegan)
• Sour cream & avocado to serve 

Method:

• Preheat the oven to 180deg. 
• Rub the kūmara with a little olive oil and place in a roasting dish.
• Pierce the skin in several places with a fork. Bake for approximately 30-40 minutes until tender all the way through when poked with a skewer.
• While the kūmara is cooking, prepare the filling by heating the remaining oil in a frypan. Saute the onion, garlic, red pepper, and cumin on low heat until softened.
• Add the tomato puree, jalapeno, corn, and beans and simmer until thickened, around 20 minutes. Check the seasoning before adding the Double Shot.
• Cut the kūmara down the middle, but not all the way through, and scoop out some of the kūmara to create a space to add the filling.
• Spoon in the filling and top with the grated cheese. Bake at 180 degrees for 20 minutes until the cheese is melted and golden.
• Serve topped with chunks of avocado and/or sour cream.  
• Dig in!