Jacket potatoes with Mexican bean and cheese
INGREDIENTS
1 tablespoon olive oil
1 small brown onion, finely chopped
1 red capsicum, finely chopped
1/2 x 50g pkt Coles Brand Mexican Seasoning
400g can red kidney beans
1/4 cup Coles Brand Italian Tomato Passata
1/2 cup water
1 small avocado, finely chopped
1 field tomato, finely chopped
2/3 cup cheddar cheese, shredded
4 baked potatoes, to serve
Coriander sprigs, to serve
Chilli sauce, to serve
METHOD
Step 1
Heat olive oil in a large frying pan over medium-high heat. Cook brown onion and red capsicum, stirring, for 5 minutes or until softened. Add Coles Brand Mexican Seasoning. Cook, stirring, for 30 seconds. Add red kidney beans, Coles Brand Italian Tomato Passata and water. Cook, stirring, for 1-2 minutes or until hot.
Step 2
Preheat grill on high. Spoon the bean mixture over baked potatoes. Top with avocado, field tomato and shredded cheddar. Cook under grill for 2-3 minutes or until golden. Season with pepper. Top with coriander sprigs. Serve with chilli sauce, if desired.