This healthy baked potato filling with 3-bean chilli provides four of your 5-a-day, plus iron, vitamin C, fibre, and lots of flavour from storecupboard spices
Prep:15 mins
Serves 2
2 baking potatoes (about 180g each)1 tbsp olive oil1 yellow or orange pepper, deseeded and chopped2 garlic cloves, finely grated1 tsp cumin seeds½ tsp chilli flakes1 tsp smoked paprika1 tsp ground coriander1 tsp dried oregano400g can chopped tomatoes2 tsp vegetable bouillon powder400g can three bean salad (cannellini, flageolet and adzuki), drainedhandful of coriander, chopped, plus extra leaves to serve1 small avocado, stoned, halved and chopped or mashed 1 lime, cut into wedges
STEP 1Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.STEP 2Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.STEP 3Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.
