Baked Potatoes with Mexican Beans, Sour Cream and Guacamole
PREP TIME: 15 min
COOKING TIME: 25 min
4 large Spud Lite potatoes
2 teaspoons olive oil
1 brown onion, diced
2 tsp chilli con carne Mexican spice mix
400g tinned chopped tomatoes
400g black beans, drained and rinsed
Salt flakes and freshly ground black pepper
1/3 cup fresh coriander, roughly chopped
1/3 cup lite sour cream
1 avocado, diced
2 tablespoons jalapeno chillis
4 sprigs coriander, extra to garnish
Preheat oven to 200°C (180°C fan-forced).
Place potatoes in preheated oven for 40 minutes.
Heat olive oil in a medium saucepan over a low heat. Add onion and spice mix, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.
Add tomatoes, beans, salt and pepper, stirring until combined. Increase heat to medium and cook for 10 minutes or until mixture reduces by a third. Add chopped coriander, stirring to combine.
Remove potatoes from oven, cut an incision in the top and spoon the Mexican bean filling on top. Top each potato with a tablespoon sour cream, a quarter of the avocado and jalapeno chilli’s. Garnish with a sprig of coriander.
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