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Mexican black bean stuffed potatoes

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main meal
Servings: 3
Author: Becca Heyes

Ingredients

  • 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
  • Salt
  • Black pepper
  • 75 g cheddar cheese, grated (~ 3/4 cup when grated)

Instructions

  • 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.