Mexican Potatoes with Tomato and Avocado Salsa
- 4 medium-sized potatoes
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 30g packet burrito spice mix
- 400g can red kidney beans, drained, rinsed
- 400g can crushed tomatoes
- 1 cup water
- ½ cup sour cream
- ½ cup loosely packed fresh coriander leaves
- 1 tomato, cut into 1cm pieces
- 1 avocado, cut into 1cm pieces
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 2 tsp Tabasco sauce
- ¼ cup coriander leaves, finely chopped
1. Scrub potatoes well. Prick skin all over with a fork. Cook in microwave on high for 10 minutes or until tender when pierced with a skewer. Cover to keep warm.
2. Meanwhile, heat oil in a large saucepan on high. Cook onion and garlic, stirring, for 3 minutes or until onion begins to soften. Stir in spice mix and beans, then tomatoes and water. Bring to the boil. Reduce heat and simmer, uncovered for 10 minutes or until
thickened slightly. Season to taste.
3. To make the salsa, combine ingredients in a medium-sized bowl. Season to taste.
4. To serve, 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.
5. Spoon bean mixture onto each potato. Top with sour cream, salsa and coriander.
Tip: If you don't like too much chilli, start by adding a dash of Tabasco to the salsa, then increase to taste.
*Ensure the burrito spice mix is gluten free.