Worldly Wednesday – Jacket Potatoes with Mexican Beans
I know, it doesn’t sound thrilling but it IS yummy! This recipe is filling, flavour-packed and very easy to make.
1 x potato per person (skin on)
1 x sachet mexican seasoning (or burrito, taco, fajita etc – they will all work well)
1 x can mixed beans (or you could use rehydrated ones if you have the time and sanity – I do not!)
1 x cup water (or so)
2 x tomatoes, diced
1 x avocado, chopped into haphazard chunks
1 x handful tasty grated cheese
1 x large bunch fresh corriander, roughly chopped
juice of 1/2 a lime
Prick your potatoes all over with a fork and place on a microwave safe plate/dish in said microwave for approx 3 – 10 mins. Put them on for bouts of 2 mins at a time and keep testing them to check when they are done. Obviously, the bigger the potato, the longer it will take to cook. When done, put aside and keep warm;
Heat a little oil in a pan (on med/high) and quickly fry your drained can of beans for a minute or so. Add the flavour sachet and mix for another minute. Then add the water and stir until you get a nice thick sauce. Turn right down to low and keep your eye on it. You may need to add more water if the sauce reduces too much;
Meanwhile, chop your tomatoes, avocado & corriander and grate your cheese;
Plate up your potatoes and cut a cross almost all the way through so they open up like little flowers. Spoon on top a good helping of beans. Top with some grated cheese whilst its still hot so it has the chance to melt a bit. Then add on some chopped tomato, then avocado and a generous dollop of sour cream. Sprinkle with the chopped corriander and flourish with a squeeze of lime.
If you, like Himself, are a chilli fiend, then now’s the time to add a little of your favourite:)
This recipe can also be made with mashed potato instead of the jacket potato, and you can add mince or finely diced beef to the beans if you need to bulk it up to feed more people.
Its a great way to use up leftover burrito fillings and its super tasty!!