Mexican Stuffed Kumaras

Name: Mexican Stuffed Kumaras
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mexican, Latin American
Ingredients: 4 medium-sized kumara (red, gold or orange); scrubbed kernels 2 corn cobs (or 1.5 cups canned or frozen and defrosted corn kernels, patted dry); 2 tablespoons olive oil; 1 red or brown onion, diced; 2 tablespoons Mexican spice mix, see Mexican spice Mix recipe; 2-3 cloves garlic, finely chopped; 400g can black beans, rinsed and drained; 3 tablespoons chipotle sauce; 50g feta (crumbled); 2 cups grated cheese; Salsa (see Quick Salsa recipe); 1/2 cup chopped chives, coriander, parsley or basil; sour cream or natural Greek yoghurt; Quick Salsa (see recipe)

7 steps

Prep:25minCook:45min

Tender, sweet baked kumara, piled high with a tasty Mexican- inspired filling and covered in melted cheese. As with other Mexican dishes (enachos or tacos), you can go all out with the accompaniments - I suggest serving with salsa and sour cream (or natural Greek yoghurt) at the very least. But if you want to step it up, add guacamole, pink pickled onions (page 180), jalapeños, and whatever else you like!

Updated at: Thu, 17 Aug 2023 05:15:26 GMT

Ingredients

5 servings

4kumara

medium-sized, red, gold or orange

2corn cobs

scrubbed kernels, or 1.5 cups canned or frozen and defrosted corn kernels, patted dry

2 tablespoonsolive oil

1red onion

or brown, diced

2 tablespoonsmexican spice mix

2 clovesgarlic

finely chopped

400gcan black beans

rinsed and drained

3 tablespoonschipotle sauce

50gfeta crumbled

2 cupsgrated cheese

salsa see quick salsa recipe

To Serve

½ cupchives

chopped, coriander, parsley, or basil

sour cream

or natural greek yoghurt

quick salsa

Instructions

Step 1

Preheat oven to 220°C

Step 2

Cut kumara in half lengthways and place on a baking tray, cut-side up. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes or until flesh is tender (test by poking into the centre with a knife tip or fork).

Step 3

Heat a large (preferably heavy-based, cast iron) fry pan on medium to high heat. Add corn kernels (without any oil) and cook, stirring occasionally, until slightly charred. It helps if you leave them for a few minutes before stirring at all. Transfer to a bowl; keep pan on the heat.

Step 4

Add olive oil to the pan. Cook onion for a few minutes until starting to soften. Add spice mix and garlic and continue cooking for a further 1-2 minutes. Add to bowl of charred corn, along with black beans and chipotle sauce.

Step 5

When kumara are ready, remove from oven. Switch oven to grill. Use a spoon to carefully scoop out kumara flesh, leaving 1cm thickness of flesh from the skin. Add kumara flesh to bowl along with feta or dots of cream cheese (if using). Gently toss everything together to combine. Season to taste with salt and pepper.

Step 6

Loosely fill kumara skins with the filling. Sprinkle with grated cheese and grill for about 5 minutes until cheese is golden and bubbly.

Step 7

Serve scattered with chopped herbs and sour cream/yoghurt, salsa and salad on the side.