Recipe- Baked Potatoes With Beans And Lots Of Cheese

Create a meal the whole family will enjoy with these veggie loaded baked potatoes, topped with Mexican spiced beans. Topped with vegan Cilantro Cream, refried beans, avocado, jalapeno and cilantro, they are like a “loaded” baked potato but with no dairy and very little fat.

Ingredients

1 tablespoon olive oil
1 small brown onion, finely chopped
1 red capsicum, finely chopped
1/2 x 50g pkt Coles Brand Mexican Seasoning
400g can red kidney beans
1/4 cup Coles Brand Italian Tomato Passata
1/2 cup water
1 small avocado, finely chopped
1 field tomato, finely chopped
2/3 cup cheddar cheese, shredded
4 baked potatoes, to serve
Coriander sprigs, to serve
Chilli sauce, to serve

Method

* Heat olive oil in a large frying pan over medium-high heat.

* Cook brown onion and red capsicum, stirring, for 5 minutes or until softened. Add Coles Brand Mexican Seasoning.

* Cook, stirring, for 30 seconds. Add red kidney beans, Coles Brand Italian Tomato Passata and water. Cook, stirring, for 1-2 minutes or until hot.

* Preheat grill on high. Spoon the bean mixture over baked potatoes.

* Top with avocado, field tomato and shredded cheddar. Cook under grill for 2-3 minutes or until golden.

* Season with pepper. Top with coriander sprigs. Serve with chilli sauce, if desired.