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Categories:
baking potatoes olive oil garlic ground cumin ground coriander tomatoes mixed beans Cheddar cheese sweet corn green onions lemon juice sour cream mixed salad
Viewed: 42 - Published at: 2 years agoIngredients
- 4 None baking potatoes (about 10 oz each)
- 1 tbsp light olive oil
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) mixed beans, drained and rinsed
- 2/3 cup grated Cheddar cheese
- 1 can (11 oz) sweet corn
- 3 None green onions, finely chopped
- 1 tbsp lemon juice
- 1/2 cup sour cream
- None None Mixed salad, to serve
Method
- Preheat the oven at 400°F. Pierce potatoes all over with a fork. Bake for 45 mins until tender. (Or microwave potatoes on high for 12-15 mins until tender.)
- Meanwhile, heat oil in a medium saucepan on medium heat. Cook and stir garlic and spices for 30 seconds, or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 mins, or until sauce has thickened slightly. Stir in beans.
- Cut a cross in the top of each potato; gently squeeze to open top slightly. Place potatoes in a baking pan. Spoon tomato mixture into potatoes; sprinkle with cheese. Bake for 5 mins, or until cheese is melted and bubbly.
- Meanwhile, combine corn, onions and lemon juice in a small bowl. Top potatoes with sour cream and corn salsa. Serve at once with salad.
