Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 1 Woolworths crusty cob loaf
- 420grams Macro Organic Pinto Beans, rinsed, drained
- 250grams light cream cheese, softened
- 1/2 cup light sour cream
- 1/4 cup chipotle sauce
- 1 cup shredded tasty cheese
- 1 bunch coriander, leaves picked, finely chopped (save 1/4 cup leaves to garnish)
- 1 corn cob, husks and silks discarded, kernels removed
- 1 tomato, finely chopped
- 2tablespoons drained pickled jalapeno
- 1 lime, 1/2 juiced, 1/2 cut into wedges
- 1 avocado, halved, deseeded, mashed
- 250grams Qukes baby cucumbers, cut into wedges
Nutrition per serving
1350kJ
Protein
13.0grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After an incredible cob loaf recipe? Try this Mexican-inspired bean and cream cheese filling with smashed avocado and spicy salsa topping.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut 4cm off top of cob. Remove bread from centre, leaving
a 2cm crust. Cut removed bread and cob top into large cubes. Place cubed bread on tray.
Step 2 of 4
Place beans, cream cheese, sour cream, sauce, half the tasty cheese and three-quarters of the coriander in a large bowl and stir to combine. Season. Spoon bean mixture into cob. Sprinkle remaining tasty cheese over cob and bread cubes. Bake for 20 minutes or until cheese and cob are golden brown.
Step 3 of 4
Meanwhile, heat a large frying pan over high heat. Cook corn, stirring occasionally, for 5 minutes or until charred. Transfer to a medium bowl. Add tomato, jalapeno, lime juice and remaining coriander. Stir to combine and season.
Step 4 of 4
Transfer cob to a platter. Top with avocado, corn mixture and extra coriander. Serve with cubed bread, cucumber and lime wedges.
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