Jacket Potatoes with Smoky Chipotle Beans & Sour Cream

Jacket Potatoes with Smoky Chipotle Beans & Sour Cream

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

55

Cuisine

Mexican, Central and South American

Meal

  • mains
  • lunches

Servings

4

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

  1. Preheat the oven to 180°C/390°F/Gas Mark 6.
  2. 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.
  3. 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

  1. 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.
  2. Add the garlic and fry for a further 2 minutes.
  3. 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.
  4. Try the beans and add more salt and/or syrup if needed.

Sour cream

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

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

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