50 - 60 mins

4 - 6



  • 4-5 medium kūmara
  • 2 tbsp olive oil 
  • ½ red onion, chopped 
  • ½ red pepper, chopped 
  • 1 tsp cumin 
  • 2 garlic, crushed 
  • ½ cup frozen corn  
  • 300g tomato puree 
  • 1 tbsp Jalapeno, chopped  
  • 1 cup cooked mixed beans, strained 
  • Salt and pepper 
  • 1 cup grated cheese 
  • ½ scoop Double Shot 
  • Sour cream & avocado to serve 


Preheat the oven to 180°C. 

Rub the kūmara with a little of the olive oil and place in a roasting dish.

Pierce the skin in several places with a fork. Bake for approximately 30-40 minutes until tender all the way through when poked with a skewer.

While the kūmara is cooling, prepare the filling by heating the remaining oil in a frying pan. Saute the onion, garlic, red pepper, and cumin on low heat until softened.

Add the tomato puree, jalapeno, corn, and beans and simmer until thickened, around 20 minutes. Check the seasoning before adding the Double Shot. 

Cut the kūmara down the middle, but not all the way through, and scoop out some of the kūmara to create a space to add the filling.

Spoon in the filling and top with the grated cheese. Bake at 180°C for 20 minutes until the cheese is melted and golden.

Serve topped with chunks of avocado and sour cream.  

Dig in!

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