MWCAC

MEXICANA SPUD

Enjoy the vibrant and zesty flavors of this Mexican-inspired jacket potato filling. The combination of spiced beans, corn, and fresh toppings creates a deliciously satisfying meal that’s sure to be a hit. Perfect for a hearty lunch or dinner, these loaded potatoes will transport your taste buds to the streets of Mexico. Buen provecho!

Mexican Spud

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, diced red bell pepper, and jalapenos (if using). Sauté until the vegetables are softened and slightly caramelised, about 5 minutes.

  2. Stir in the ground cumin, chilli powder, paprika, and dried oregano. Cook for an additional minute to toast the spices and enhance their flavours.

  3. Add the black beans and corn kernels to the skillet. Stir well to combine all the ingredients. Cook for another 5 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.

  4. Remove the skillet from the heat. Stir in the cherry tomatoes and chopped cilantro. The residual heat will slightly warm the tomatoes without fully cooking them, ensuring a burst of freshness.

  5. To assemble, place the halved jacket potatoes on serving plates or a platter. Spoon the Mexican-inspired filling generously over each potato.

  6. Sprinkle shredded cheddar cheese on top of the filling. If desired, you can place the potatoes under the broiler for a few minutes to melt the cheese and create a golden crust.

  7. Garnish the stuffed potatoes with a dollop of sour cream and sliced green onions. Serve with lime wedges on the side for an extra zing of citrus flavour.

Ingredients

  • 4 large jacket potatoes, cooked and halved
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red capsicum, diced
  • Jalapeno as much as desired (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 cup black beans, canned
  • 1 cup corn kernels, canned
  • 1/2 cup cherry tomatoes, halved
  • Salt and pepper to taste

for topping

  • Grated cheese
  • Sour cream and loads of it
  • Smashed Avocado
  • Salsa
  • Lime wedges, for serving