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Jacket potatoes with Mexican bean and cheese
Jacket potatoes with Mexican bean and cheese
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Make crowd-pleasing loaded baked potatoes with veggies and Mexican spiced beans for the family.
Ingredients:
  • 1 small brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 1/2 x 50g pkt Brand Mexican Seasoning
  • 400g can red kidney beans
  • 62.50 ml Brand Italian Tomato Passata
  • 125.00 gm water
  • 1 small avocado, finely chopped
  • 1 field tomato, finely chopped
  • 165.00 ml cheddar cheese, shredded
  • 4 baked potatoes, to serve
  • Coriander sprigs, to serve
  • Chilli sauce, to serve
Instructions:
  • 1. Heat olive oil in a large frying pan over medium-high heat. Cook brown onion and red capsicum until softened, about 5 minutes. Stir in Coles Brand Mexican Seasoning and cook for 30 seconds. Add red kidney beans, Coles Brand Italian Tomato Passata, and water. Stir and cook until hot, about 1-2 minutes.
  • Heat the grill on high, then generously spoon the flavorful bean mixture over the hearty baked potatoes. Add creamy avocado, juicy field tomatoes, and gooey shredded cheddar on top. Place them under the grill for 2-3 minutes until beautifully golden. Sprinkle with pepper, garnish with fresh coriander sprigs, and serve with a side of chili sauce for an extra kick if desired.

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