INGRIDIENS
3 medium-sized sweet potatoes
250 g chicken fillets
120 g cheddar cheese
2 cloves of garlic
1 red onion
3 small red pepper
½ teaspoon chili flakes
½ cup of red bean
1 teaspoon of sweet pepper
3-4 tablespoons of fajita spice
4 tablespoons of olive oil
½ lime
salt
INSTRUCTION
1. Preheat oven to 200°C. Cut potatoes in half lengthwise. Toss with 1 tsp. oil and 1/2 tsp. salt on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 40 minutes. Using a spoon hollow the center of sweet potatoes, leaving about 1 cm of the edge.
2.Meanwhile, heat remaining 1 tsb. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add diced chicken, fajita spice and fry few minutes, add diced pepper, 1/4 tsp. salt, chili, sweet pepper, lime juice and cook until liquid is reduced and then add beans, fry about 5 minutes.
3. Stuff the half of the sweet potato with preperd filling. Sprinkle the top with grated cheddar. Put in the oven preheated to 200'C and bake for 15 minutes. Before serving, garnish with cream and fresh spinach.
