Vegetarian Kapsalon with Mexican Twist
A comforting vegetarian dish featuring roasted sweet potatoes, black beans, corn, and cheese, topped with homemade guacamole and a fresh tomato salsa.
Ingredients
- 21 oz Sweet Potatoes (approx. 600g)
- 1 packet Mexican Spices
- 1 can Red Kidney Beans (approx. 14.1oz (400g), rinsed and drained)
- 5 oz Canned Corn (approx. 140g, drained)
- 1.5 piece Avocado
- 1.5 piece Garlic Clove
- 0.75 piece Red Chili Pepper
- 0.5 oz Fresh Cilantro
- 1.5 piece Lime
- 3 piece Tomato
- 1.4 oz Shredded Cheddar Cheese (approx. 40g)
- 2.6 oz Sour Cream (approx. 75g)
- 3 tsp Extra Virgin Olive Oil
- 1 tbsp Butter
- 1 tsp White Balsamic Vinegar
- to taste Salt and Pepper
Instructions
- Preheat your oven to 425°F. Wash the sweet potatoes and cut them into small wedges. Transfer to a bowl and toss with the extra virgin olive oil, 1 teaspoon of Mexican spices, salt, and pepper. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and bake for 30-35 minutes, or until golden brown and tender, turning halfway through.
- Meanwhile, drain the canned beans and corn. In a saucepan or frying pan, heat the butter over medium heat. Add the beans and corn and stir in the remaining Mexican spices, season with salt and pepper to taste. Cook for 2-3 minutes, stirring occasionally. Add the bean mixture to the baking sheet with the sweet potatoes for the last 5 minutes of roasting time.
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