It has been seriously dull and rainy recently. I’m currently looking outside and everything just looks so grey. Raindrops are trickling down the windows,the trees are dancing about in the wind, and I’m still too cold to leave the heating off.
It was pretty much the same yesterday, so I decided to inject a bit of colour and deliciousness into my day with Primula Light. If you’ve read any of my other recipe posts, you’ll know I’m a sucker for Primula. I mean it’s just so easy to add a creamy, cheesy kick to meals and snacks without having to spend ages grating blocks of cheese. And believe me, my grating skills are almost non-existent (thanks, hemi!). So to kick start this drizzly year, I was asked if I fancied trying to incorporate Primula Light into my meals, and yesterday was the perfect day to showcase one of my favourite, easy lunches.
Bright, colourful, and delicious enough to blow the cobwebs away: my Mexican-style bean salsa stuffed sweet potatoes. Yes, it’s a mouthful; but one you’ll be oh-so happy about.
You will need:
A tube of Primula Light cheese
Four large baking potatoes or sweet potatoes (I used a fancy purple one to make my meal even brighter)
A tin of your favourite beans (I used black beans, but kidney beans or cannellini beans would also be yummy)
A tin of sweetcorn
A punnet of small tomatoes, roughly chopped (I used baby plum here)
One red onion, chopped
One lime, squeezed
One mild chilli, chopped
Handful of shredded mint leaves
Salt and pepper to taste
Paprika to sprinkle
1. Cook the potatoes. I cheated slightly here: I pricked each with a fork, and cooked them on high in a microwave for ten mins to give them a head start. I then popped them into a preheated over at 190 degrees until their skins were crisp and their insides fluffy. Be sure to lightly oil some foil before placing them on top: sweet potatoes in particular have a habit of caramelising and completely sticking to baking trays!
2. Whilst my potatoes were cooking, I mixed together the drained beans, drained sweetcorn, chopped tomato and onions and shredded mint. I then squeezed over the juice of one lime, added the chilli and stirred. Then just season to taste and set aside.
3. Next, you’ll want to prepare your potatoes. When cool enough to touch, cut you potatoes in half and fluff up the insides with a fork in order to leave enough space for the salsa filling.
4. Stuff as much filling into each potato as possible (you’ll want to: it’s yummy!). When stuffed, place back into the oven until the filling is cooked through.
5. Finally, drizzle some Primula Light cheese over each stuffed potato, and sprinkle that with paprika. Serve as it is for a lunch, or with a lightly dressed salad for something more substantial.
Just perfect: gooey, oozing with flavour, and deliciously bright. What’s not to love?
That’s it! It’s really that easy to create something delicious, satisfying and nutritious for a weekday lunch or dinner. I’m going to make several of these to take into work for lunch, as I know they’ll keep me fuelled for the day. What do you think? Do you fancy giving this easy recipe a go?
Hope your week is off to a flying start; look after yourself, whatever you’re doing.