For this recipe, you'll need a Sunbeam SteamFry Air Fryer + Steam.
You will need:
- 4 large white potatoes, halved
- 2 large corn cobs
- 2 spring onions, plus extra, to serve
- 400g tin black beans
- 80g butter
- 25g storebought Mexican spice mix
- 1 cup grated cheese
- ⅓ cup sour cream
- 60g mixed salad leaves
Let's make it:
Step 1:
Place the halved potatoes into the Sunbeam SteamFry Air Fryer. Select STEAM and set the timer for 25 minutes. Remove to a plate and allow to cool. While the potatoes are cooling, halve the corn cobs and place into the air fryer basket. Select STEAM and set the timer for 15 minutes.
Step 2:
While the corn is steaming, finely slice the spring onions. Drain and rinse the black beans. Place the butter and Mexican spice mix in a heatproof bowl and microwave for 30 seconds, or until the butter has melted. Use a spoon to gently scoop the cooked potato out of the halved potatoes (make sure you don’t break the skins). Place the cooked potato into a large mixing bowl and mash well.
Step 3:
Stir the spring onion, spiced butter and black beans through the mashed potato. Spoon the mash back into the potato skins, then top with the grated cheese. When the corn is finished, transfer to a plate and place the stuffed potatoes into the air fryer drawer. Select STEAM FRY on 150°C and set timer for 10 minutes.
Step 4:
Divide the stuffed Tex-Mex potatoes, corn cobs and mixed salad between plates. Top the potatoes with a dollop of sour cream and sprinkle with some extra spring onion.
