Cheese and black bean loaded sweet potato

To store: wrap in foil and freeze (up to 3 months) or put in fridge for up to 4 days To unfreeze: bake for 15? In 180 or microwave

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees

Step 2

Take sweet potato and cut in half, coat in olive oil, paprika and salt and bake for 50 minutes, or until soft (this varies on size)

Step 3

Increase heat to 190 degrees

Step 4

🍠When soft, scoop out the innards, being careful to not break the skin and add to a bowl

Step 5

🍠Mash the innards with cream cheese, spices, salt and pepper

Step 6

🍠Add sweet corn and black beans and carefully mix

Step 7

🍠Add the mix back to the sweet potato skins and bake again at 190 degrees Celsius for 15 minutes

Step 8

🍠Remove and top with avocado, yogurt, and chilli flakes for a fab loaded lunch