Mexican veggie jacket potatoes with slaw & sweet chilli sour cream
Appliance/Function:
Ingredients
- 800 grams Potatoes medium/same size
- 1 Oil spray
- 200 grams Slaw mix
- ¼ cup Mayonnaise
- 400 grams Lentils
- 400 grams Black beans
- 1 Brown onion
- 2 tsp Olive oil
- 1 tbsp Mexican Seasoning
- 2 tbsps Tomato paste
- 1 cup Corn
- 250 mls Vegetable stock
- 50 grams Cheese grated
- 125 grams Sour cream lite
- 2 tbsps Sweet chilli sauce
Instructions
COOK POTATOES
- Preheat oven to 220°C. Scrub and dry the potatoes. With a fork, stab each potato then flip it over and stab on the other side. Microwave the potatoes on high for 10-12 mins, or until nearly tender, but not cooked through.
BAKE POTATOES
- Transfer the potatoes to the middle oven rack, spray with oil and season with salt and pepper. Place an oven tray underneath and cook for about 25 mins, until tender.
MAKE SLAW
- While the potatoes are baking, add the slaw to a large bowl along with mayonnaise. Toss to combine and season with salt to taste. Drain and rinse the lentils and black beans.
MAKE FILLING
- Peel and finely dice onion. When potatoes have 15 minutes of cooking time remaining, heat the oil in a large frypan on high heat. Cook onion for 2-3 mins, until softened. Add Mexican seasoning and cook for 1 min, until fragrant. Add tomato paste, lentils, black beans, corn and stock and simmer on low for about 5 mins, until sauce has thickened. Season to taste with salt and pepper.
ADD CHEESE
- Meanwhile, grate cheese. Slice the cooked potatoes halfway through and top with cheese then the filling mixture.
TO SERVE
- Divide the Mexican veggie jacket potatoes between plates and top with the sour cream and sweet chilli sauce. Serve the slaw on the side.
Nutrition
Calories: 935kcal | Carbohydrates: 141g | Protein: 46g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 623mg | Potassium: 2521mg | Fiber: 47g | Sugar: 14g | Calcium: 271mg | Iron: 12mg