Get loaded with incognito goodness when you plate up this soon-to-be fam favourite. Saucy beef mince, golden and oozy mozzarella, and a creamy avo salsa pile onto roasted sweet potato for a big (and kinda sneaky) veg hit. Please take the time to enjoy a quiet fist pump for nailing that one.
Preheat oven to 210°C fan-forced. Cut sweet potato in half lengthways. Place cut-side down on a lined baking tray and drizzle with 2 teaspoons oil and a sprinkle of salt. Bake for 30–35 minutes or until golden and cooked through. While sweet potato is cooking, continue with step 2.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised.
Drain black beans. Dissolve stock cube in 125ml (½ cup) boiling water. Add tomato paste and Tex Mex Mix Tape to mince and cook, stirring constantly, for 30 seconds or until slightly darkened in colour. Add black beans and stock and bring to a simmer. Reduce heat to medium-low and cook for 3–4 minutes or until sauce has thickened and reduced.
Once sweet potato is cooked, carefully turn over with a spatula. Top with mince mixture and mozzarella. Return tray to oven and bake for a further 5–6 minutes or until cheese is golden. While cheese is melting, continue with step 5.
Chop avocado into 2cm pieces. Roughly chop baby spinach leaves. Combine avocado, spinach, lime juice, remaining olive oil, salt and pepper in a bowl and toss to combine.
Top sweet potatoes with sour cream and jalapeños and serve with avocado salsa on the side.