Jacket Potato with Spicy Tomato Beans
Nutrition per serving
Calories | 735 kcal |
Protein | 31.9 g |
Carbs | 149.6 g |
Fats | 4.6 g |
Saturated Fat | 0.9 g |
Monounsaturated Fat | 0.8 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 17.6 g |
Fiber | 39.8 g |
Sodium | 1,736 mg |
Ingredients
Potatoes, white, flesh and skin | |
Pinto beans, canned | |
Chopped Tomatoes (canned) | |
Paprika | |
Chili Powder | |
Baby Spinach |
Preparation
1. Drain and rinse the beans.
1. Drain and rinse the beans.
2. Prick the potatoes several times with a fork or knife.
3. Pre-heat the oven to 200 C (390 F).
Cooking
1. Place the potatoes in the microwave for 8 minutes, then place on the top shelf of the oven to bake for 50 minutes.
1. Place the potatoes in the microwave for 8 minutes, then place on the top shelf of the oven to bake for 50 minutes.
2. Meanwhile, add the beans, chopped tomatoes and spices into a pan and place over a medium heat. Heat for 10-15 minutes, and stir regularly.
3. Place the spinach on a plate. Slice the potatoes open, then pour over the beans.