Cheesy Chili Sin Carne-Stuffed Portobellos
with sweet potato wedges & tomato salsa- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Chili con carne is a Tex-Mex staple – but its plant-based counterpart, chili sin carne, is just as delicious! With hearty portobello and melted cheese, it makes for a deliciously comforting and filling meal.
Ingredients
225 g
Sweet potato
½ piece
Red onion
½ piece
Garlic
½ sachet(s)
Mexican-style spices
⅓ pack
Black beans
½
Tomato paste
2 piece
Portobello mushroom
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
½ piece
Tomato
½ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Sunflower oil
1.25 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
1 teaspoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Wash the sweet potato and cut it into wedges, then transfer to a bowl.
- Drizzle with olive oil and season generously with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake for 25 - 35 minutes or until done, tossing occasionally. Be sure to leave some space on the baking sheet to add the portobellos later.
- Chop the onion and crush or mince the garlic.
- Drain the black beans.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the garlic and onion for 2 minutes.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
- Add the tomato paste, the Mexican-style spices* and the water for the sauce.
- Lower the heat and stir in the black beans, then cover with the lid and allow to simmer gently for 5 minutes.
- Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a clean frying pan over high heat and sear the portobellos for 2 minutes per side, then transfer face-up to an oven dish.
- Stuff the portobellos with the black bean filling and then top with the cheese.
- Bake alongside the sweet potato wedges during the final 5 - 6 minutes of cooking time, or until the cheese has melted.
- Dice the tomato and cut the lime into six wedges.
- Finely chop the coriander.
- In a small bowl, combine the tomato with the white balsamic vinegar and half of the coriander, along with some extra virgin olive oil as preferred. Season to taste with a generous amount of salt and pepper.
- In a small bowl, combine the mayonnaise with the juice of one lime wedge per person.
- Serve the stuffed portobellos on plates and squeeze over the juice of one lime wedge per person.
- Serve the sweet potato wedges, the tomato salsa and lime mayonnaise alongside.
- Garnish with the rest of the coriander and serve with the rest of the lime wedges.
