Mexican Stuffed Potatoes with Spiced Tomato & Avocado Salsa

womensweeklyfood.com.au

A healthy and filling Mexican vegetarian dish with a rich and delicious spiced tomato and avocado salsa.

COOK: 40 mins if cooked using a microwave.

4 potatoes (1.2kg)

1 tablespoon olive oil

1 red onion (100g), chopped finely

2 clove garlic, crushed

30 gram packaged burrito spice mix

400 gram canned red kidney beans, drained, rinsed

400 gram canned crushed tomatoes

1 cup (250ml) water

½ cup (120g) sour cream

½ cup loosely packed fresh coriander leaves

1 tomato (220g), cut into 1cm pieces

1 avocado (250g), cut into 1cm pieces

2 tablespoon lime juice

¼ cup lightly packed fresh coriander leaves, chopped finely

2 tablespoon olive oil

2 teaspoon tabasco

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