Baked Potatoes (Mexican)
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INGREDIENTS
| 4 |
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large (1kg) coliban or desiree washed potatoes
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| 1 |
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tablespoon olive oil
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| 1 |
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onion, finely chopped
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| 1 |
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garlic glove, finely chopped
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| 420 |
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g can Mexican chilli beans in tomato sauce
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| 1 |
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pack veggie mince
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| 2 |
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jalapeno chillies in vinegar (finely sliced)
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| 2 |
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teaspoon lime juice
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| 1 |
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tablespoon tomato paste
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| 1 |
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tablespoon tomato sauce
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| 1 |
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avocado, diced
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| 2 |
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tablespoons sour cream
(not light sour cream) |
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INSTRUCTIONS
| 1. |
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Preheat oven to 190°C. Line tray with non-stick baking paper. Pierce skin of potatoes in several places. Place potatoes on tray. Bake in oven for 1 hour or until tender.
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| 2. |
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Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Add veggie mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add beans, tomato paste, 80ml water, tomato sauce, chillies and lime juice.
Cook, stirring for 5 minutes or until sauce thickens. Season with salt.
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| 3. |
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Remove potatoes from oven and cut a 5cm-deep cross into each. Push sides open to hold filling. Place potatoes onto plates. Fill with mince-bean mixture and top with avocado and a dollop of sour cream.
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