Recipe

Mexican stuffed potatoes with spiced tomato and avocado salsa

A healthy and filling Mexican vegetarian dish with a rich and delicious spiced tomato and avocado salsa.

Jun 30, 1975 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Mexican stuffed potatoes with spiced tomato and avocado salsa
  • 4 potatoes (1.2kg)
  • 1 tablespoon olive oil
  • 1 red onion (100g), chopped finely
  • 2 clove garlic, crushed
  • 30 gram packaged burrito spice mix
  • 400 gram canned red kidney beans, drained, rinsed
  • 400 gram canned crushed tomatoes
  • 1 cup (250ml) water
  • 1/2 cup (120g) sour cream
  • 1/2 cup loosely packed fresh coriander leaves
  • 1 tomato (220g), cut into 1cm pieces
  • 1 avocado (250g), cut into 1cm pieces
  • 2 tablespoon lime juice
  • 1/4 cup lightly packed fresh coriander leaves, chopped finely
  • 2 tablespoon olive oil
  • 2 teaspoon tabasco

Method

Mexican stuffed potatoes with spiced tomato and avocado salsa
  • 1
    Scrub potatoes well. Prick skin all over with a fork. Cook in microwave oven on high (100%) 10 minutes or until tender when pierced with a skewer. Cover to keep warm.
  • 2
    Heat oil in a large saucepan; cook onion and garlic, stirring, 3 minutes or until onion begins to soften. Stir in spice mix and beans, then tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until thickened slightly. Season to taste.
  • 3
    Meanwhile, make spiced avocado and tomato salsa. Combine ingredients in a medium bowl; season to taste.
  • 4
    Cut a cross, about 5cm deep, in the top of each potato. Press on the sides of the potato until the cross opens up to form a cavity; place on serving plates.
  • 5
    Spoon bean mixture onto potatoes; top with sour cream, salsa and coriander.

Notes

Potato cooking time will depend on the wattage of your microwave. If you don't like too much chilli heat, start by adding a dash of Tabasco to the salsa, then increase to taste.

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