Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1teaspoons chilli powder (for mild flavour use 1/2 teaspoon)
- 1/3 cup sour cream
- 1 red capsicum, diced
- 1 red chilli, diced
- 1 coriander, chopped
- 1 red onion, diced
- 1 spring onion, diced
- 1 corn cob, kernels removed
- 8 cherry tomatoes, chopped
- 4 brushed potatoes
- 1 pinch cracked pepper
- 1 can black beans, drained
- 2tablespoons olive oil
- 1 clove garlic, chopped
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2010kJ / 480Cal
2010 Kilojoules or 480 Calories
23% of daily energy intake*
Protein
12.5grams
Fat
17.4grams
Carbs
69.8grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Wash and place the potatoes on the baking tray, bake (approximately 180°C) for 50 minutes or until potatoes are soft and cooked.
Step 2 of 6
Add olive oil to pan and fry the onion, corn and capsicum for 10 minutes on medium heat until onion is soft.
Step 3 of 6
Add chipotle chilli powder and diced chilli and cook for a further 2 minutes.
Step 4 of 6
Remove from heat and then add the chopped cherry tomatoes, coriander and black beans to the onion min.
Step 5 of 6
Season with salt and pepper.
Step 6 of 6
Cut a cross in the top of each potato and gently squeeze the base to open, top with a spoonful of vegetable mix and dollop of sour cream. Serve.
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