I seem to be on a bit of a Mexican kick lately – burrito bowls, chilli mac, now these Mexican black bean stuffed potatoes… I just love it all! It’s hard to go wrong with beans, cheese, veggies and a bit of spice.
This time I used my favourite Mexican-inspired flavours to stuff a humble spud.
I use potatoes all the time, but it’s rare that they’re allowed to be the star of the show. They’re usually added to a meal as an afterthought – a few roast potatoes on the side, maybe a bit of mash or a little jacket potato. But despite this, they usually end up being the best bit of the meal. ‘Leftover roast potatoes’ is not a phrase that has ever been uttered in my house – however many I make, they always disappear very quickly.
So it seems only fitting that one of my favourite ingredients be allowed to have the limelight for a change. Stick a bit of salad on the side, and these Mexican black bean stuffed potatoes can become a full meal.
These stuffed potatoes don’t take long to make, especially if you start them off in the microwave to begin with. While the potatoes are softening, you can prepare the Mexican-style filling, which doesn’t need any pre-cooking (I’m not one for a lot of faff). Black beans, salsa, spices, spring onions and fresh coriander – it’s a classic combination and everything works so well together.
When you’ve hollowed out the cooked potatoes to make a bit of room for the stuffing, make sure you keep the flesh – you definitely don’t want to throw it away. Potato is a great source of fibre and potassium, so keep it for the next day (or just serve it on the side!). There are so many things you can do with leftover potato – use it on top of a shepherd’s pie, blend it into soup, throw it in a curry or stew… the options are endless.
If you’re a potato fan, there are plenty more potato recipes on the Love Potatoes website, and on the Potatoes: More Than Just A Bit On The Side Facebook page.
If you have any other bright ideas for serving up potatoes, let me know in the comments!
Mexican black bean stuffed potatoes
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- 3 fairly large potatoes
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 2 tbsp salsa
- 2 tbsp fresh coriander (cilantro), chopped
- 2 spring onions, chopped
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
- Black pepper
- 75 g cheddar cheese, grated (~ 3/4 cup when grated)
- Preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Thoroughly wash the potatoes, and prick each several times with a fork. Place them on a plate, and microwave for 10-15 minutes (depending on the size of your potatoes), or until the potatoes are fairly soft. Make sure you turn them over every few minutes to ensure they cook evenly.
- Meanwhile, add the drained black beans to a large bowl. Mash them roughly, leaving a few beans whole for texture. Add the salsa, fresh coriander, spring onions, chilli powder, paprika, and a good pinch of salt and pepper. Mix well.
- When the potatoes are soft, cut the tops off (be careful as they’ll be hot!). Use a spoon to create a hollow in the centre of each potato, leaving around a centimetre of potato flesh around the edges to help the potato hold its shape. Set aside the potato flesh for an alternative use.
- Stuff each potato with the bean mixture, and top with the grated cheese. Bake for around 15 minutes, until the cheese has melted and the potatoes are piping hot. If you want the cheese to crisp up a little, place them under a hot grill (broiler) for a minute or two.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.