vegetarian jacket potatoes

serves 15

Ingredients

1 tablespoon oil 
1 small brown onion, finely chopped
1 red capsicum, finely chopped
50g packet of Mexican Seasoning
400g can red kidney beans
1/4 cup canned crushed tomatoes 
1/2 cup water
1 small avocado, finely chopped
1 large ripe tomato, finely chopped
2/3 cup cheddar cheese, shredded
4 large baked potatoes, to serve
Coriander sprigs, to serve
Chilli sauce, to serve

Dietary substitutions

• Mexican Seasoning ... please check brand ingredient list OR make your own by cooking 2 tablespoons cumin seeds in a non-stick frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar or food processor and coarsely grind.  Stir in 2 tablespoons dried coriander leaves, 2 tablespoons sweet paprika, 2 teaspoons ground oregano, 1 teaspoon chilli powder, 1 teaspoon garlic powder.
• Cheese ... Use a lactose or vegan option

Method

1. Heat olive oil in a large frying pan over medium-high heat. 
2. Cook brown onion and red capsicum, stirring, for 5 minutes or until softened. 
3. Add Mexican seasoning. 
4. Cook, stirring, for 30 seconds. 
5. Add red kidney beans, tomatoes and water. 
6. Cook, stirring, for 1-2 minutes or until hot.
7. Preheat grill on high. 
8. Spoon the bean mixture over baked potatoes. 
9. Top with avocado, field tomato and shredded cheddar. 
10. Cook under grill for 2-3 minutes or until golden. 
11. Season with pepper. 
12. Top with coriander sprigs. 
13. Serve with chilli sauce.