Baked potatoes with Mexican beans recipe

12 ratings Rate
  • Serves 4
  • 1 hr 40 mins
  • 546 calories / serving
  • Freezable
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baked potato mexican beans her

Heat oven to 200°C, 180°C fan, gas mark 6. Prick 4 jacket potatoes all over with a fork. Place directly on an oven shelf and bake for 1-1½ hours, or until they feel soft when squeezed. Or place them in a microwave and cook on high for 10–15 minutes, turning half way through.

Heat 1tbsp oil in a pan and fry 1 chopped onion for a few minutes until soft. Stir in the kidney beans in chilli sauce and the drained can of chickpeas with 1tbsp Tesco Mexican seasoning. Stir everything together well and cook for about 5 minutes until hot.

Spoon over the potatoes, grate 200g Cheddar cheese and divide between the potatoes along with a small handful chopped coriander.  

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  • Ingredients

  • 1 x 400g can kidney beans in chilli sauce
  • 1 x 400g can pride chickpeas
  • 1 onion, chopped
  • 1/3 pack fresh coriander
  • 200g grated cheddar
  • 750g pack jacket potatoes
  • 1tbsp Tesco mexican seasoning
  • Energy 2290kj 546kcal 27%
  • Fat 20g 29%
  • Saturates 11g 56%
  • Sugars 7g 8%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 59.9g Protein 26.6g Fibre 11.6g


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