Craving a little something ‘south of the border’ for lunch? This Mexican Baked Potato brings all the best ingredients together to make yourself something a little special to help you achieve your weightloss goals.
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Method
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Preheat oven to 200C. Wash the potato, dice the tomato, rinse the kidney beans, chop the coriander ad slice the avocado.
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Wrap potato in foil and bake in the preheated oven for approximately an hour, until the flesh inside is soft when pricked with a fork.
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While the potato is baking, spray a small saucepan with a light spray of cooking oil spray and heat over medium heat.
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Mix together the tomatoes, kidney beans, tomato paste, water and a sprinkle of chilli powder and heat in the saucepan.
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Gently simmer for 5-7 mins until thickened. Season with salt and pepper if required.
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Once the potato is cooked, slice it roughly into four quarters, squeeze sides, and pop the chilli bean mix on top
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Top with the sliced avocado, coriander and yoghurt.
