Baked Spud stuffed with black bean, avocado and red onion
Serving: 4
Share this recipe!
Directions
- To make the topping, heat the coconut oil and sauté the onion and garlic for a few minutes.
- Add the beans, cumin, juice and zest as well as the spinach and tomatoes and cook for a few minutes to heat through.
- Slice the potatoes in half and scoop a little of the flesh out. Brush with a little olive oil and bake until golden, for about 20 minutes.
- Place the potato halves on a serving dish and top with the toppings. Sprinkle with the mozzarella and grill until the cheese has melted. Serve topped with the avocado and sprinkle with the coriander while still hot.
Ingredients
- 30 ml (2 tbsp) coconut oil
- 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- 5 ml (1 tsp) ground cumin
- Juice and zest of 2 limes
- 200 g baby spinach
- 2 tomatoes, seeded and chopped
- 100 g mozzarella, grate
- 2 potatoes, boiled
- ½ avocado, cubed
- 30 ml (2 tbsp) fresh coriander, snipped