4 red Sweet Palermos
100 g white rice
1 corn on the cob, cooked
1 spring onion, thinly sliced
100 g black beans
100 g cherry tomatoes, cut into quarters
2 tbsp taco spices
20 g coriander, roughly chopped
1. Pre-heat the oven to 200 degrees Celsius. Slice the Sweet Palermos down one side lengthways,
from the green stem right down to the tip. Use a brush to apply a thin layer of oil. Then place the Sweet Palermos on a baking tray and bake them in the oven for 15 minutes to soften them slightly.
2. In the meantime, cook the rice according to the instructions on the packet. Remove the corn from the cob and mix in a bowl together with the spring onion, black beans, cherry tomatoes and taco spices. Then stir in the boiled rice and the coriander.
3. Remove the Sweet Palermos from the oven and allow to cool slightly before stuffing them with the mixture. Garnish with a little extra coriander.