Bean & Corn Potatoes

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Bean & Corn Potatoes

 

 

four 300 g (10 1/2 oz) potatoes

4 teaspoons light olive oil

2 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons ground coriander

400 g (14 oz) can diced tomatoes

400 g (14 oz) can 4-bean mix, rinsed

1/3 cup grated vegan cheese

310 g (11 oz) can corn kernels, drained

3 green onions, finely chopped

4 teaspoons lemon juice

1/2 cup vegan sour cream, to serve

mixed salad, to serve

 

 

1. Using a fork, pierce potatoes all over. Microwave potatoes on High (100%) for

12 to 15 minutes or until tender. Alternately, bake potatoes in preheated oven

at 200 C (400 F) for 45 minutes.

 

2. Meanwhile, heat oil in a medium saucepan over moderate heat. Cook and stir

garlic and spices for 30 seconds or until fragrant.

 

3. Stir in tomato. Bring to the boil. Reduce heat; simmer, stirring

occasionally, for 10 minutes or until sauce thickens slightly.

 

4. Stir in beans.

 

5. Preheat oven to 200 C (400 F).

 

6. Cut a cross in the top of each potato; gently squeeze to open top slightly.

Place potatoes in a roasting pan. Spoon tomato mixture

into potatoes; sprinkle with cheese. Bake for 5 minutes.

 

7. Meanwhile, combine corn, onion and juice in a small bowl.

 

8. Top potatoes with sour cream, then bean and corn salsa. Serve at once with

salad.

 

 

Serves 4.