Jacket Potatoes with Smoky Chipotle Beans & Sour Cream

Name: Jacket Potatoes with Smoky Chipotle Beans & Sour Cream
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: Mexican, Central and South American
Ingredients: Potatoes; 4 x large baking potatoes (or use sweet potatoes if preferred); Neutral oil (eg rapeseed); Bean mix; 1 red onion, peeled and finely chopped; 2-3 cloves garlic, peeled and finely chopped; 2 tbsp chipotle paste; 1 x 400g/14 oz tin chopped tomatoes; 2 x 400g/14 oz tins black beans (don’t drain them – keep them in their liquid); 50g/1.8 oz dark vegan chocolate, roughly chopped or 2 tsp cocoa powder (optional); 1-2 tsp syrup (eg maple or agave) or 1 tsp brown sugar; ¼ tsp black pepper (optional); 1½ tsp salt; ¼ tsp chilli flakes (optional – or a little more if you like it spicier); Sour cream; 300g/10.6 oz (approx.) silken tofu; 1 tbsp lemon juice; 1 tbsp neutral oil (eg rapeseed); 2 tbsp white wine vinegar; ½-1 tsp syrup (eg maple or agave) or sugar; ½ tsp salt

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This easy dinner layers fluffy jacket potatoes with a deeply spiced chipotle bean mix and a cool, creamy tofu sour cream. It’s a satisfying, budget-friendly midweek meal that delivers maximum comfort with minimal effort.

Gluten free

Wheat free

Freezable

Cheap

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Preparation time

15 min

Cook time

40 min

Total time

Cuisine

Mexican, Central and South American

Meal

mains
lunches

Servings

Kcal

675

Carbs

88 g

Protein

25 g

Fat

15 g

* Nutritional information per serving.

Ingredients

Potatoes

4 x large baking potatoes (or use sweet potatoes if preferred)
Neutral oil (eg rapeseed)

Bean mix

1 red onion, peeled and finely chopped
2-3 cloves garlic, peeled and finely chopped
2 tbsp chipotle paste
1 x 400g/14 oz tin chopped tomatoes
2 x 400g/14 oz tins black beans (don’t drain them – keep them in their liquid)
50g/1.8 oz dark vegan chocolate, roughly chopped or 2 tsp cocoa powder (optional)
1-2 tsp syrup (eg maple or agave) or 1 tsp brown sugar
¼ tsp black pepper (optional)
1½ tsp salt
¼ tsp chilli flakes (optional – or a little more if you like it spicier)

Sour cream

300g/10.6 oz (approx.) silken tofu
1 tbsp lemon juice
1 tbsp neutral oil (eg rapeseed)
2 tbsp white wine vinegar
½-1 tsp syrup (eg maple or agave) or sugar
½ tsp salt

Instructions

Potatoes

Preheat the oven to 180°C/390°F/Gas Mark 6.
You can soften the potatoes in the microwave before crisping up in the oven or go straight to the oven. Either way, coat the potatoes in a fine layer of neutral oil (eg rapeseed) before baking and a light sprinkling of salt.
Place them on a baking tray and bake for 40 minutes or until golden and crispy on the outside, fluffy in the middle.

Bean mix

Using a large frying pan or wok, fry the onion in a good glug of oil on a medium heat until soft and lightly golden, stirring frequently.
Add the garlic and fry for a further 2 minutes.
Stir through the chipotle paste, chopped tomatoes, black beans (including the juice from the tins), chocolate, black pepper, salt and chilli flakes. Bring to the boil then simmer on low-medium for 20 minutes or until condensed down to your desired consistency.
Try the beans and add more salt and/or syrup if needed.

Sour cream

Using a high-speed blender, blend all the ingredients until smooth.

Serving suggestions: avocado, fresh coriander, lime juice, vegan cheese

Keywords

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Jacket Potatoes with Smoky Chipotle Beans & Sour Cream

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