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Mexican Bean and Lentil
Stuffed Sweet Potatoes

Prep Time 10 mins
Cook Time 35 mins

Feeds up to 5


1 tablespoon mixed herbs

Salt and Pepper to taste

1 tablespoon of oil (olive or vegetable)

1 x Fajita Seasoning packet

1 medium red onion

2 teaspoon of garlic paste/3 cloves of garlic

2 big carrots

1 x Large Sweet Pepper

1 x 400g can of chopped tomatoes

1 x 400g can of Lentils, drained

1 x 400g can of kidney Bean, drained

1 x 326g can of sweetcorn, drained

4 medium/Large Sweet Potatoes


Pierce the sweet potatoes with a knife and wrap them individually in tin foil

Put them into the oven for 35 mins

(bigger potatoes will need longer).

Chop the onion, the carrot, the pepper and

garlic if using fresh

Add a tablespoon of oil to a hot pan

Add the onion and garlic

STIR until soft

Add the carrot, the pepper, the chopped tomatoes,

the lentils, the sweetcorn and the kidney beans.

OPTIONAL: add 1/2 cup of water for a wetter mix


Keep the mix on a low heat and simmer for 25 mins

Add the fajita mix, mixed herbs and Season to taste

STIR and leave on a low heat

Take the potatoes out of the oven, ensure they're soft!

Cut them in half and add the mix

Serve and Enjoy!

Max Price £3.90


This recipe gives you plenty of sweet potato to work with so depending on what you've got in the cupboard 1/2 a potato per person will be enough

For an added green: avocado goes brilliantly with this recipe

ONLY add the water if you want to be more of a chilli texture 

Mexican Bean & Lentil Stuffed Sweet Potatoes
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