Ingredients

Avocado Filling

• 400g can black beans, rinsed and drained
• 1 medium sweet potato, peeled and cubed (approx 400g)
• 200g chick peas, rinsed and drained
• 1 cob of corn, husk removed
• 1 red onion, quartered
• 1 clove garlic, skin left on
• 1 whole fresh jalapeño
• 2 ripe avocados

For the seasoning:

• 1 tsp ground cumin
• 1/2 tsp hot paprika (or adjust to taste)
• 1 tsp ground coriander
• 1 lime, juice
• 2 Tbsp of coconut oil
• 1/2 tsp salt

Spicy Tahini & Coriander Dressing:

• 1/3 cup Mayver’s Tahini
• Use the roasted garlic clove (as roasted in the oven with the taco filling above)
• Use the roasted Jalapeño (as roasted in the oven with the taco filling above)
• 1/2 lime, juiced
• 1 Tbsp warm water
• 1/2 bunch fresh coriander, chopped
• 1 bag of corn chips

Optional – Garnish with remaining fresh coriander, pomegranate arils and sliced chili

Method

1. Preheat oven to 180°C
2. Place all the seasoning ingredients into a large bowl and mix. Add the cubed sweet potato, cob of corn, capsicum, jalapeño and garlic to the marinade and toss to coat.
3. On a lined tray tossed the marinated ingredients and roast for 20mins until sweet potato is almost cooked. Remove the garlic and jalapeño after 20 mins. Cut the kernels from the corn, add the black bean and chickpeas and stir through the mix to pick up the pan juices. Cut the avocados in half and add the filling to the avocados. Cook for a further 10-15 mins.
4. To make the Spicy Tahini & Coriander Dressing, add the peeled roasted garlic, chopped jalapeño, coriander, lime juice, warm water and tahini to a blender. Blend until all ingredients come together. Set aside.
5. Serve the baked avocados with the Spicy Tahini & Coriander Sauce and corn chips.

This amazing recipe was provided by Elise McKillop from @healthyfamily5