We know everyone’s jumping on the loaded fries bandwagon, but these crispy sweet potato fries topped with all things Mexican and delicious are definitely worth embracing the trend for.
red kidney beans
taco spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1 cm thick fries and add to the prepared oven trays. Sprinkle over the cornflour and season with salt and pepper. Drizzle with 2 tbs of the olive oil, toss to coat and bake in the oven for 20- 25 minutes, or until crispy. Switch the two trays half way through cooking.Be sure to arrange the sweet potato in a single layer over the two prepared oven trays. Ensuring the potatoes are evenly spread will help them to crisp up slightly.
Meanwhile, finely chop the tomato and green capsicum. Finely slice the spring onion. Finely chop the coriander leaves.
Grate the Cheddar cheese. Drain and rinse the red kidney beans.
In a medium bowl, toss the beef strips with the taco spice blend. Season with salt and pepper.
Heat the remaining olive oil in a large frying pan over a high heat. Add the beef strips and cook for 1 minute, or until just browned. Add the red kidney beans and cook for a further 1 minute to heat through.
Divide the sweet potato fries between plates and top with the beef strips, red kidney beans, Cheddar cheese, green capsicum, tomato, spring onion and coriander.