Name: Mexican potato cups with corn salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 large, uniformly sized potatoes; 1 medium red onion, finely chopped; cooking oil spray; 1/2 medium green capsicum, chopped; 400 gram can spicy mexican beans; 1/2 cup shredded soy cheese; Corn salsa; 300 gram can corn kernels, rinsed; 250 gram cherry tomatoes, quartered; 1/2 medium green capsicum, finely chopped; 2 tablespoon chopped coriander; 2 tablespoon lemon juice; 1 tablespoon olive or rice bran oil

Ingredients

4 large, uniformly sized potatoes

1 medium red onion, finely chopped

cooking oil spray

1/2 medium green capsicum, chopped

400 gram can spicy mexican beans

1/2 cup shredded soy cheese

Corn salsa

300 gram can corn kernels, rinsed

250 gram cherry tomatoes, quartered

1/2 medium green capsicum, finely chopped

2 tablespoon chopped coriander

2 tablespoon lemon juice

1 tablespoon olive or rice bran oil

Method

1.Using a fork, prick potatoes. Place on a microwave-safe plate.

2.Microwave potatoes on high (100%) 12 minutes, or until tender. Stand 5 minutes. Halve potatoes lengthways; scoop out flesh, leaving a 1cm-thick shell. Place potatoes in a shallow roasting pan.

3.To make corn salsa, combine all ingredients in a medium bowl.

4.Spray onion with oil. Heat a large frying pan over moderate heat. Cook onion and capsicum, stirring, 5 minutes, or until onion softens.

5.Add undrained beans. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally; 5 minutes, or until mixture thickens. Spoon bean mixture into potato shells; top with cheese.

6.Preheat an oven grill to high. Place potato shells under grill; cook 1-2 minutes, or until cheese has melted.

7.Serve potato cups topped with corn salsa.

If necessary, thinly siice base of each cooked potato to sit flat. Soy cheese is sold in health food shops and some supermarkets. Make sure it’s dairy free.
Note

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Ingredients

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