Ingredients
- ½ x sweet potato
- 200 g kidney beans
- 20 g taco spice mix
- ½ dl sour cream
- 50 g corn
- ¼ x lime
Method
- For this dinner we'll use the reft of the pico de gallo and guacamole leftovers from earlier this week.
- Thinly slice the sweet potato and place on a baking tray lined with parchment paper. Bake in the centre of the oven at 215 degrees for about 8-10 minutes. Flip them halfway through. Let them cool and crisp up a little on a cooling rack afterwards.
- Heat the kidney beans in a frying pan with taco seasoning and a small splash of water.
- Place the sweet potato slices on a plate, and top with beans, pico de gallo, guacamole, corn and sour cream. Serve with fresh lime juice.
