Loaded kumara fries
Ready in around 25 mins
- Energy: 2583kj (617Kcal)
- Protein: 19g
- Carbohydrate: 84g
- Fat: 18g
- Contains: Milk
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Before cooking
Preheat the oven to 210⁰C (fan bake).
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1. TO COOK THE KUMARA:
Line an oven tray with baking paper. Place the steamed kumara on the tray. Drizzle with olive oil and season with salt. Place the tray in the oven and bake for 20-25 mins.
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2. TO PREPARE THE SALSA:
Peel the red onions and slice finely. Slice the roasted red capsicum into 1 cm strips. Place a non-stick frying pan over a medium-high heat. Once hot, drizzle with olive oil and add the onion slices. Cook for 2-3 mins. Add the capsicum strips and the corn, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add to a bowl, drizzle with a little olive oil and freshly cracked pepper. Toss to combine.
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3. TO COOK THE TEX-MEX BLACK BEANS:
Place the black beans into a sieve, rinse under running water and drain well. Wipe out the pan and place back over a medium heat. Once hot, drizzle with a little oil and add the black beans. Cook for 1-2 mins then add the Tex-Mex sauce to the pan. Cook for 2-3 mins. Add the baby spinach and cook for 1-2 mins until wilted. Season with salt and pepper.
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TO SERVE:
Place kumara fries onto plates top and with Tex-Mex black beans and spinach. Spoon on capsicum salsa and dollop with avocado cream. Sprinkle with spiced pepitas.
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- 2 tins black beans
- 1 pack of steamed kumara
- 1 pot of Tex-Mex sauce
- 1 pot of avocado cream
- 1 sachet of spiced pepitas
- 2 red onions
- 1 pot of roasted red capsicum
- 1 pot of corn
- 1 bag of baby spinach
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