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Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes all over with a fork, place on a parchment-lined baking tray and roast for 1 hour or until tender; set aside to cool for 10 minutes.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 5 minutes until soft, then add the garlic, spices and tomato puree; cook for 1 minute more. Tip in the beans, add 4-5 tbsp water and season. Fry for 2-3 minutes, until warmed through (add a splash more water if it looks dry).
Split open the potatoes and pile in the beans, cheese and mint to serve. Greek yogurt or guacamole make a good addition, too.
Typical values per serving when made using specific products in recipe
Energy | 1,903kJ/ 452kcals |
|---|---|
Fat | 16g |
Saturated Fat | 5.3g |
Carbohydrates | 60.6g |
Sugars | 26.7g |
Fibre | 14.3g |
Protein | 16.5g |
Salt | 1.2g |
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