Mexican Bean Baked Potato ★★★★★1 review

Serves 1 | Prep time: 5 mins | Cooking time: 40 mins

INGREDIENTS

• 1 large potato, washed
• 1 tsp olive oil (optional)
• 1/3 brown onion, diced
• 1 cup Old El Paso Mexe-Beans or canned/cooked red kidney beans
• 1/4 cup water
• 1 Tbsp salsa
• 1/4 cup corn kernels
• 1/4 avocado, mashed

Seasoning mix

• 1/4 tsp crushed red pepper flakes
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 tsp black pepper
• 1 1/2 tsp ground cumin

METHOD

1. Preheat oven to 200C/390F.
2. Bake potatoes in foil for 30 minutes. Take out of foil, then bake an extra 10 minutes at 220C/430F until golden brown and crisp. (Alternatively, microwave the potato until done).
3. Meanwhile heat olive oil in a pan and fry onion for 4 minutes or until soft.
4. Add beans, seasoning mix and water, and cook until water evaporates.
5. Slice the potato three quarters of the way down into 4 and pile beans, salsa, corn and avocado on top.
6. Serve with salsa and a lush green salad.