M Mexican-style MKS Kumara

SERVES 2 PREPARATION 20 MINUTES C COOKING 40 MINUTES

2 small kumara (500g), unpeeled

2 teaspoons rice bran oil

1 garlic clove, crushed

1 small onion, finely chopped

1 teaspoon Mexican chilli powder

1 teaspoon sweet paprika

1 teaspoon ground coriander

200g lean chicken mince

1 medium tomato, coarsely chopped

1 tablespoon tomato paste

½ cup canned no-added-salt red kidney beans, rinsed, drained

2 tablespoons water

½ small red capsicum, sliced

½ small red onion, thinly sliced

¼ cup loosely packed fresh coriander leaves

½ small ripe avocado, mashed

1 lime, cut into wedges

1. 1 Preheat oven to 180°C.

2. Prick kumara lightly all over with a fork. Rub with half the oil. Place kumara on a small oven tray and bake for 40 minutes or until cooked through.

3. In a medium frying pan, heat remaining oil on medium. Cook garlic, onion, chilli powder, paprika and ground coriander for 3 minutes. Increase heat to high. Add mince and cook, stirring, for 5 minutes or until browned lightly. Stir in tomato, paste, beans and water. Simmer, uncovered, for 5 minutes or until thickened.

4. In a bowl, toss capsicum, onion and coriander. Cut kumara in half lengthways. Top evenly with mince mixture, avocado and capsicum mixture. Serve with lime wedges.