*Photography by Elisa Watson, Styling by Kate Bradley for Nourish Magazine May/June 2014.*

There is nothing quite as satisfying as a delicious baked potato straight out of the oven. Even better for me, is a baked SWEET potato. Add in some delicious Mexican spiced tofu and black beans and you have got a ripper of a meal! This dish is perfect for after a workout with stacks of protein and healthy carbs. It's simple to make and if you have extra left over - just pop them in a container and your meal prep for the next day is done! Serve with a salad or on it's own, you won't be disappointed!

This is another recipe from my 'Good Food for Busy People' spread in the May/June 2014 issue of Nourish Magazine. Available from Coles, Woolworths and news agencies across Australia.

Serves 4

Ingredients
4 small sweet potatoes
1/2 red onion
1 chipotle chilli
1 red chilli
2 cloves garlic
1 tbsp tomato paste
1/4 tsp sweet paprika
1/2 tsp cumin seeds
1/2 cup chopped tin tomatoes
1/2 cup cooked black beans
175g firm organic tofu
1 cob organic corn

To serve
handful coriander
4 tbsp natural yoghurt

Method
Preheat your oven to 180 degrees. Prick the sweet potatoes with a fork, season with a pinch of pink lake sea salt and Individually wrap each potato in foil. Place the sweet potatoes in the preheated oven for around 20 minutes until soft to touch.

Whilst the potatoes are in the oven, place the red onion, chillis, garlic, tomato paste, spices and tin tomatoes into a processor. Blitz until smooth.

In a small saucepan, place the black beans and corn (removed from cob). Crumble in the tofu and add in the salsa made in the processor. Let simmer over a low heat for 15-20 minutes. Season with salt and pepper.

Remove sweet potatoes from the oven and cut each potato open. Gently squeeze open the jackets and place some tofu/black bean filling in each potato. If taking for lunch place into a container and enjoy later!

Serve with coriander and yoghurt.

Mexican Stuffed Baked Sweet Potatoes