Mexican Kidney Bean Loaded Potatoes with Corn, Tomato & Avocado Salsa

Fluffy baked potatoes are split open and piled high with smoky spiced beans, then topped with a fresh avocado, tomato and corn salsa. It's filling and full of flavour, it's vegetarian, and it becomes vegan if you skip the dairy.

Serves: 4 | Cooking Time:

From your OrganicBox

  • 650g potatoes
  • Kidney beans, drained and rinsed
  • 1 cob sweet corn
  • 1 avocado
  • Approx. ½ punnet cherry tomatoes
  • Small handful baby spinach, chopped

From the pantry

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ½ tsp garlic powder or 1 fresh garlic clove
  • Chilli to taste
  • Olive oil
  • Salt & pepper
  • Lime or lemon juice

Optional toppings

  • Grated cheese
  • Natural yoghurt or sour cream
  • Fresh coriander

  1. Heat oven to 200°C.
  2. Scrub potatoes, prick with a fork and bake for approximately 50–60 minutes, until tender. Smaller potatoes will cook more quickly.
  3. Slice the corn kernels from the cob.
  4. Heat a little olive oil in a pan. Add kidney beans, half the corn, cumin, paprika, oregano, garlic and chilli.
  5. Cook for around 5 minutes, adding a splash of water if it becomes dry. Stir through the chopped spinach at the end.
  6. Make the salsa by combining avocado, cherry tomatoes and remaining fresh corn. Add a squeeze of lime or lemon, salt and pepper.
  7. Split the baked potatoes and pile generously with the warm Mexican beans.
  8. Top with the avocado, tomato and corn salsa and your choice of cheese, yoghurt or sour cream.

This one is already vegetarian and is vegan if you leave off the dairy.

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