MoostaMoosta Try Moosta

Baked potatoes with black bean chilli

15 min prep · 1 hr cooking · serves 4

Crisp-skinned baked potatoes filled with a smoky black bean and tomato chilli. It is filling, cheap and plant-based, and the chilli keeps well for lunches.

  • Good leftovers
  • Vegetarian
  • Vegan
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Dinner
  • Budget friendly

Ingredients

  • 4 baking potatoes
  • 2 tins black beans, drained (400 g each)
  • 1 tin chopped tomatoes (400 g)
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • salt and black pepper
  • 1 avocado, sliced · can skip
  • 1 lime, cut into wedges · can skip

Method

  1. Heat the oven to 200°C / 400°F. Prick the potatoes all over, put them straight on the shelf, and bake for about an hour, until a knife slides easily into the middle.
  2. Twenty-five minutes before they are done, warm the oil in a pan and cook the onion and pepper for 6 to 8 minutes.
  3. Add the garlic, cumin, paprika and oregano, stir for a minute, then tip in the beans and the tomatoes.
  4. Simmer for 15 minutes, mashing a few of the beans against the side of the pan to thicken it. Season.
  5. Split the potatoes open and spoon the chilli in.
  6. Add avocado and lime on top if you have them.