Name: Mexican stuffed potatoes with spiced tomato and avocado salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 potatoes (1.2kg); 1 tablespoon olive oil; 1 red onion (100g), chopped finely; 2 clove garlic, crushed; 30 gram packaged burrito spice mix; 400 gram canned red kidney beans, drained, rinsed; 400 gram canned crushed tomatoes; 1 cup (250ml) water; 1/2 cup (120g) sour cream; 1/2 cup loosely packed fresh coriander leaves; 1 tomato (220g), cut into 1cm pieces; 1 avocado (250g), cut into 1cm pieces; 2 tablespoon lime juice; 1/4 cup lightly packed fresh coriander leaves, chopped finely; 2 tablespoon olive oil; 2 teaspoon tabasco

Mexican stuffed potatoes with spiced tomato and avocado salsa

A healthy and filling Mexican vegetarian dish with a rich and delicious spiced tomato and avocado salsa.

Ingredients

4 potatoes (1.2kg)

1 tablespoon olive oil

1 red onion (100g), chopped finely

2 clove garlic, crushed

30 gram packaged burrito spice mix

400 gram canned red kidney beans, drained, rinsed

400 gram canned crushed tomatoes

1 cup (250ml) water

1/2 cup (120g) sour cream

1/2 cup loosely packed fresh coriander leaves

1 tomato (220g), cut into 1cm pieces

1 avocado (250g), cut into 1cm pieces

2 tablespoon lime juice

1/4 cup lightly packed fresh coriander leaves, chopped finely

2 tablespoon olive oil

2 teaspoon tabasco

Method

1.Scrub potatoes well. Prick skin all over with a fork. Cook in microwave oven on high (100%) 10 minutes or until tender when pierced with a skewer. Cover to keep warm.

2.Heat oil in a large saucepan; cook onion and garlic, stirring, 3 minutes or until onion begins to soften. Stir in spice mix and beans, then tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until thickened slightly. Season to taste.

3.Meanwhile, make spiced avocado and tomato salsa. Combine ingredients in a medium bowl; season to taste.

4.Cut a cross, about 5cm deep, in the top of each potato. Press on the sides of the potato until the cross opens up to form a cavity; place on serving plates.

5.Spoon bean mixture onto potatoes; top with sour cream, salsa and coriander.

Potato cooking time will depend on the wattage of your microwave. If you don’t like too much chilli heat, start by adding a dash of Tabasco to the salsa, then increase to taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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