Baked Potato, Mexican Beans topped with Avocado Recipe

Here is my yummy healthy Baked Potato, Mexican Beans topped with Avocado recipe..

 

This recipe is a really quick and easy to make for lunch or dinner.
Leftovers can be used the next day.

And the bonus is its a recipe the family will love too.

 

Now let me show you how to make this...

INGREDIENTS

• Red Potato's washed and chopped into quarters (I use 2-3 small potato's per person)
• 1 x Tin Black Beans, rinsed and drained
• 1 x Tin Pinto Beans, rinsed and drained
• 1 x Tin Corn Kernels, rinsed and drained
• 1 x Tin Chopped tomato's
• Taco Seasoning
• Garlic power
• Onion Powder
• Salt
• Pepper

 

METHOD

• Turn your oven on to 180 degrees celsius.
• In a baking tray place your quartered potato's. No oil required!
• Sprinkle garlic powder, onion powder, salt and peeper over the top of the potato's and rub the flavorings into the potato. (The wet potato from washing helps the seasoning stick!)
• Place in the oven and bake until soft. I find its generally around 30 minutes.
• While the potato's are baking, in a saucepan place your black beans, pinto beans and corn kernel's into a saucepan.
• Pour the tomato's in the saucepan and sprinkle the taco seasoning to taste. (I find I use around 2 tablespoons).
• Place on the stove and warm until heated through.
• Get your nice ripe avocado and slice in half. Take the seed out and slice the inner avocado into little squares.
• Once everything is cooked and ready, place some potato's, Mexican beans in a bowl and top with avocado.

Enjoy!

 

Kerrie X