At barbecues I often get asked: “Don’t you miss the meat on the grill at all?” My answer is quite simple: “No. If I’d miss it, I could just start eating it again.” Vegetables are so versatile and salads come in millions of variations.
In the following recipe I have given the traditional “baked potato” a Mexican flair, which can be prepared outside on an open fire, or at home on the balcony. It tastes delicious as a main course or as a side dish to meat! And while the potato is cooking on the fire, there is time to enjoy a glass of rosé!
Ingredients
- 2 sweet potatoes
- 1 cob of corn
- 1/2 green chilli pepper
- 1 jar red beans
- 1/2 lime juice
- 1 Avocado
- 2 tomatoes
- olive oil
- salt
- pepper
- coriander optional
Servings: people
Units:
Instructions
- Wash the sweet potatoes and prick the surface 4-5 times with a fork.
- Once the grill is warm, you can put the fireproof dish with the sweet potatoes on top. If you don't have a suitable tray, simply wrap the potatoes in aluminum foil and place them on the charcoal or grill. (Grill time approx. 30 minutes) Later, put the corn on the grill.
- Finely mash the avocado with a fork. Cut tomatoes and chilli pepper to taste. When the corn cob is cooked, remove it from the grill. Mix with the other ingredients.
- As soon as the sweet potatoes are soft, you can cut them open on top. Put the salsa with the corn kernels, chilli pepper and tomatoes on top. Arrange with the mashed avocado and possibly coriander. Enjoy!
What do you think?