Mexican Style Beans in Capsicum Boats & Jacket Potatoes

Mexican Style Beans in Capsicum Boats & Jacket Potatoes

Ingredients

2 large potatoes, skins left on
2 capsicums, tops cut off, seeds removed
Olive oil
1 onion, chopped
3 cloves Garlic, chopped
1 capsicum, chopped
1 tin of black beans
2 tsp cumin
1 tsp smoked paprika
1 tsp salt
Coriander

You can also top the potatoes with sour cream and cheese if desired, or leave it out if you are being vegan.

Method


Pre-heat oven to 200 c

Take the potatoes scrubbed clean, then pat dry with a paper towel. Use a fork to peirce multiple holes all over the potatoes. Place on a baking tray and drizzle & smear olive oil all over. Add salt to taste.

You need to bake the potatoes for 60 minutes in total. Put the timer on for 40 minutes, and after 40 minutes, put the capsicums in the oven too. Place the capsicums on the baking tray, up-side-down.

Meanwhile, while the potatoes and capsicums are in the oven, cook the beans.

Fry the onion and garlic until browned. Add the capsicum & cook until slightly soft. Add the beans. Add the spice & a few tbsp of water. Fry off until flavours combined. Add more water if it dries out too much.

Remove the capsicums and potatoes from the oven. Slice the potatoes length-ways and place the beans on top. Turn the capsicums up right, and load with beans. Use coriander as garnish.  Enjoy.