Are you looking for something super easy for dinner? Feeling lazy? You have a billion things to get done while making dinner? Then why not try this recipe for the perfect Mexican potatos I came across recently.
Heres what you'll need -
For the potatoes -
- 2 medium baking potatoes
- A handfull of cherry tomatoes
- Salt & pepper
- Garlic cloves
- Chipotle powder
- Brown miso paste
- Olive Oil
- Black beans
- Coriander
For the guacamole
- 2 avacadoes
- 1/2 lime
- Coriander
- Salt & pepper
- 1/2 chilli
So here's how it's done -
Preping The Potatoes
Wash the potatoes, pierce the skin with a fork a few times & then bake for 70-80 minutes until cooked through.
For The Topping
Peel & finely chop the garlic, chop the tomatoes into quarters & heat both in a pan with a little olive oil. Add the beans, chipotle, miso, salt & pepper & cook for 10 minutes on a low heat. Pop in some coriander for extra flavour & let cool.
For The Guacamole
Scoop the flesh out the avacados & mash with a fork. Finely chop the chilli & coriander & mix into the avocado flesh with the lime & salt & pepper.
Once The Potatoes Are Cooked
Cut them in half, pierce the potato & roughly mix in some butter for a creamy potato Top both halves with the bean & tomato topping you made earlier & top further with a big spoonful of guacamole. If you'd like even more flavour, why not add some sour cream!
This recipe is also perfect for the day after chilli night! Just top the potatos with your left over chilli, guacamole & sour cream! The perfect recipe to cut out any waste!
Here's what your potatoes should look like, depending on how much filling you like of course.
Made with Love,
Amy xo
