Stuffed Portobellos with a Mexican-Inspired Twist
with cheddar, black beans, sweet potato wedges & tomato salsa
Fibres, proteins, B vitamins and minerals - these are all abundant in black beans. Because they're so healthy, they help to keep your energy levels up for a long time.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
225 g
Sweet potato
½ piece
Red onion
½ piece
Garlic
½ sachet(s)
Mexican-style spices
⅓ pack
Black beans
½
Tomato paste
2 piece
Portobello mushroom
25 g
Grated cheddar
(Contains Milk)
½ piece
Tomato
½ piece
Lime
5 g
Fresh coriander
(May be present Celery)
Not included in your delivery
½ tablespoon
Sunflower oil
1.25 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Olive oil
30 milliliters
Water
1 teaspoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash the sweet potato and cut it into wedges, then transfer to a bowl. Put a drizzle of olive oil and season generously with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake for 25 - 35 minutes or until done, tossing occasionally. Be sure to leave some space on the baking sheet to add the portobello later.
Chop the onion and crush or mince the garlic. In a small bowl, combine half a teaspoon per person of the Mexican-style spices* with a drizzle of olive oil.
*Take care, this ingredient is spicy! Use as preferred.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
Drain the black beans. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion with the garlic for 2 minutes. Add the tomato paste and the rest of the Mexican-style spices, then pour in the water (see pantry for amount). Lower the heat and stir in the black beans, then cover with the lid and allow to simmer gently for 5 minutes. Season to taste with salt and pepper.
Heat a clean frying pan over high heat and sear the portobellos for 2 minutes per side, then transfer face-up to an oven dish. Spread the oil you made in step two over the insides of the portobellos, then fill with the black beans and top with the cheddar. Bake alongside the sweet potato wedges during the final 5 - 6 minutes of cooking time, or until the cheddar has melted.
Dice the tomato and cut the lime into six wedges. Finely chop the coriander. In a small bowl, combine the tomato with the white balsamic vinegar and half of the coriander, along with extra virgin olive oil as preferred. Season to taste with a generous amount of salt and pepper. In the same bowl you used in step two, combine the mayonnaise with the juice of one lime wedge per person.
Serve the stuffed portobellos on plates and squeeze over the juice of one lime wedge per person. Serve the sweet potato wedges, the tomato salsa and lime mayo alongside. Garnish with the rest of the coriander and serve with the rest of the lime wedges.