Mexican Baked Spuds

[Guest guest]

Mexican Baked Spuds

 

 

4 large baking potatoes, unpeeled

4 teaspoons vegetable oil

1 large brown (yellow) onion, finely chopped

400 g (14 oz) can lentils, grained and rinsed

35 g (1 1/4 oz) sachet taco seasoning

400 g (14 oz) can diced tomatoes

1/4 cup frozen peas

1/4 cup corn kernels

1/4 cup capsicum (bell pepper), chopped

425 g (15 oz) can Mexican chilli beans, drained

1/4 cup finely chopped coriander (cilantro)

1/2 cup shredded vegan tasty cheese

vegan sour cream, to serve

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan forced.

 

2. Spray potatoes with oil; wrap each in foil. Bake for 30 minutes.

Remove foil; bake for 30 minutes more or until tender.

 

3. Meanwhile, heat oil in a large non-stick frying pan over moderate

heat. Cook and stir onion and capsicum (bell pepper) for 3 minutes or

until soft.

 

4. Stir in seasoning, tomato, corn, peas, lentils and beans; cook for

5 minutes or until thickened slightly.

 

5. Stir in coriander.

 

6. Place potato on serving plates. Cut a cross in the tops; squeeze

gently to open. Spoon bean mixture over potatoes. Sprinkle with

cheese, top with sour cream.

 

 

 

VARIATION: Top potato with guacamole

 

 

 

Serves 4.