Baked Chili Potatoes
A Plant-based version that is healthier and easier but totally satisfying!
- 4 baking potatoes (Russets, Yukon, Maris Piper)
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- ½ onion, chopped
- 2 tomatoes, diced
- Chili spice mix: ½ tsp cumin, ½ tsp smoked paprika, ½ tsp oregano
- 1 cup water
- 2 Tbsp. Yondu
- 1 can black beans, drained and rinsed
- 1/4 cup walnuts, chopped
- 4 scallions, sliced
- 1 bunch of fresh cilantro
Method
1. Preheat the oven to 400ºF. Prick the potatoes all over with a fork and place them on a baking sheet with parchment paper. Drizzle olive oil over each potato. Bake them for 45 minutes, flipping halfway through.
2. In a pot over medium heat, combine olive oil and garlic and cook until garlic starts browning, 1 minute. Add onion and cook for 5 minutes until translucent.
3. Add diced tomatoes and spices mix and cook for 5 more minutes.
4. Add beans, water, and Yondu and simmer for 15 minutes.
5. Once cooked, turn off the heat and lightly mash the beans with a fork. Add scallions and walnuts and stir well.
6. When potatoes are cooked, make a slit down the middle and slightly open them. Scoop the chili onto each potato and serve with a generous amount of fresh cilantro leaves on top.
