Stuffed Sweet Potatoes With A Mexican Twist

• • 3 sweet potatoes
  • 250 g canned beans
  • 2 scallion sticks
  • 1 chilli pepper
  • 1/2 pepper
  • 150 g grated vegan cheddar (or any melty vegan cheese)
  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp coriander
  • 3 puffs of liquid smoke
  • salt & pepper to taste

• • Fill the potato skins with the mix, sprinkle some more vegan cheese on each and bake for another 20 minutes at 220 degrees Celcius.
  • You can serve it with vegan yogurt and fresh coriander or parsley on top. Enjoy!

• • Randomly poke the potatoes with a fork (this helps keeping them whole while cooking)
  • Bake them in the oven at 220 degrees Celsius for 30 minutes
  • Finely chop the vegetables
  • After 30 minutes, take out the potatoes from the oven and let them cool for 10 minutes
  • Divide each potato in half and extract the pulp with a spoon. Be careful to leave the edges intact.
  • In a bowl, add the potato pulp, drained canned beans, grated vegan cheese, chopped vegetables, all the spices and mix well.