1. 2 (about 200g each) small sweet potatoes
2. 400g can black beans, rinsed, drained
3. 125g corn kernels, drained
4. 125ml (1/2 cup) taco sauce or tomato salsa, plus extra, to serve
5. 35g (1/3 cup) coarsely grated cheddar
6. Corn chips, to serve
7. 1/2 avocado, mashed
8. 2 tbsp Bulla Light Sour Cream
9. 2 tsp chopped fresh coriander leaves

Directions:

1. Clean the two little sweet potatoes (approximately 200g each) and give them a few punctures with a small, sharp knife. Put inside the basket of an air fryer and cook for 30 minutes at 180°C.
2. In the meantime, combine the 125g of drained corn kernels, 400g of rinsed and drained canned black beans, and 125ml (1/2 cup) of taco sauce or tomato salsa, plus extra, to serve in a bowl.
3. To make it easier to lift the sweet potatoes in and out of the air fryer, remove them from the appliance and set each one on a piece of baking paper. Cut each sweet potato lengthwise, taking care not to cut all the way through. (Take caution—it will be hot.) Sweet potatoes should be cut wide to form a “bowl.” Add the bean mixture on top, and use the back of a spoon to gently press it in place. Add 25g (1/4 cup) and 35g (1/3 cup) of shredded cheddar cheese, coarsely chopped.
4. Lift the sweet potatoes into the air fryer basket with caution. Cook for 3 minutes at 180°C, or until cheese is melted and thoroughly cooked. Add some corn chips and the leftover cheddar on top to serve. Simmer for an additional two minutes, or until the cheese is melted. Lift the sweet potatoes onto serving plates with care. Add more sauce or salsa, 1/2 mashed avocado, 2 tbsp Bulla Light Sour Cream, and 2 tsp minced fresh coriander leaves over top. After seasoning, serve.