Baked Potatoes with Chilli Beans
A meat-free dinner for the price of a bag of potatoes and two tins.
Serves 4 75 min 22g protein
VegetarianLegumesBakeBudgetSpicy
Plan it this weekIngredients
- Large potatoes1.2 kg
- Tinned red kidney beans800 g
- Tinned chopped tomatoes400 g
- Brown onion200 g
- Capsicum150 g
- Garlic15 g
- Grated tasty cheese100 g
- Ground cumin4 g
- Olive oil20 ml
Method
- Heat the oven to 200C. Prick the potatoes, rub with a little of the oil, and bake for 60-70 minutes until soft.
- Meanwhile cook the diced onion and capsicum in the remaining oil for 6 minutes.
- Add the garlic and cumin for 1 minute, then the tinned tomatoes and drained beans.
- Simmer for 20 minutes until thick, mashing a few beans against the side of the pan to help it along.
- Split the potatoes, spoon the beans in, and top with the grated cheese.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 100 g Dairy-free cheese instead of Grated tasty cheese
Dairy-free cheese melts less from the heat of the beans, so give the filled potatoes a minute under the grill.
Dairy-free
- 100 g Dairy-free cheese instead of Grated tasty cheese
Dairy-free cheese melts less from the heat of the beans, so give the filled potatoes a minute under the grill.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Large potatoes · 1.2 kg
- Tinned red kidney beans · 800 g
- Tinned chopped tomatoes · 400 g
- Brown onion · 200 g
- Capsicum · 150 g
- Garlic · 15 g
- Grated tasty cheese · 100 g
- Ground cumin · 4 g
- Olive oil · 20 ml