- 2 large orange kumara, cut in half lengthways
- Olive oil
- ½ brown onion, finely diced
- 2 cloves garlic
- 100g tomatoes, diced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- 1x 425g tin chilli beans
- 1 cup guacamole**, to serve
- Sour cream, grated cheddar and coriander to garnish
- Preheat your oven to 180 degrees celsius fan bake. Lay the kumara halves face down on a lined baking tray, then drizzle with olive oil and season with salt and pepper. Place into the oven and bake for 30-35 minutes or until tender when tested with a knife.
- Place a saucepan over a medium heat with a drizzle of olive oil. Add the onion and garlic to the pot, and cook while stirring for 2-3 minutes or until the onion begins to soften.
- Add the cherry tomatoes, cumin, paprika, oregano and coriander to the onion mixture, and cook for a further few minutes until the tomatoes begin to break down.
- Once softened, add the chilli beans and simmer for 5-10 minutes or until reduced slightly; stirring occasionally. Season to taste with salt and pepper.
- To assemble the loaded kumara, lay one kumara halve skin side down on a plate. Cut a cross through the flesh, and squeeze the outer sides of the kumara lightly with your fingertips to create a dip.
- Top the kumara with bean mixture, followed by guacamole, sour cream, grated cheese and fresh coriander to serve. Serve and enjoy immediately.