We haven’t gone grocery shopping since the physical distancing measures have begun. Instead we’ve been ordering, but a lot of the products I had chosen aren’t in the order when I pick up. If I was in the store, I would just substitute, but instead, I have to be creative with what I have. I really wanted to just make quesadillas but it doesn’t work with no tortillas, so the taco baked potato was born and it is so delicious!!
Ingredients:
4 medium russet potatoes
Olive oil to drizzle on top
Salt and pepper
1 can black beans, drained, rinsed and dried
1/2 cup crushed tomatoes (canned or fresh chopped up with juices)
2 tsp cumin
1 tsp chili lime seasoning (alternatively use some chili powder and lemon or lime zest)
1 tbsp paprika
1/2 tsp salt
Directions:
Preheat oven to 425°F.
Brush potatoes with olive oil, salt and pepper. Pierce holes all over them with a fork.
Bake for 1 hour.
In the meantime, prepare the bean mixture. Use a potato masher to mash beans, not too much, you should still see some whole beans and some should be mashed.
Heat a bit of oil over medium heat. Add beans to pan and cook for a few minutes. Mix in tomatoes and cook until well incorporated. Add in spices, mix well and adjust to your liking. Cook for another 1-2 minutes.
Once potatoes are removed from oven, allow to cool slightly.
Slice potato in half, fill with bean mixture.
Top however you’d like!
We topped with grated cheese and returned to the oven to allow the cheese to melt and then topped with homemade guacamole (mashed avocado, chili lime seasoning and lime juice). You can also add peppers, corn, olives, sour cream, red onion, cabbage etc
Erin Eats 