Main courses · Vegetarian
Tex-Mex Jacket Potatoes
In this take on a ‘fully-loaded’ jacket potato, potatoes are baked until crispy, cut in half, and filled with a flavourful meat-free chilli. Topped with a velvety cashew cream and zesty guacamole, this Tex-Mex dish is perfect for a comforting weeknight supper.
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Details
- Difficulty
- Easy
- Prep
- 5 min
- Active
- 5 min
- Cook
- 565 min
- Total
- 565 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Diet
- VeganPlant-based
- Difficulty
- Easy
- Rating
- Well rated
- baking potatoes
- 2
- cashew nuts
- 7.1 oz
- water
- 4.4 oz
- freshly squeezed lemon juice
- 0.7 oz
- fine sea salt
- 0.3 tsp
- ground black pepper
- 0.8 tsp
- fresh coriander
- 5 sprigs
- onions
- 3.5 oz
- fresh jalapeño chillies
- 2
- ripe avocados
- 2
- freshly squeezed lemon juice
- 0.5 oz
- fine sea salt
- 1 tsp
- garlic
- 2 cloves
- olive oil
- 0.7 oz
- tinned chopped tomatoes
- 5.3 oz
- tomato purée
- 0.7 oz
- tinned black beans
- 8.5 oz
- cider vinegar
- 1 tbsp
- smoked paprika
- 2 tsp
- fine sea salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 20 g
- Energy
- 2,979 kJ
- Calories
- 712 kcal
- Fat
- 45 g
- Carbohydrates
- 49 g
Cooking instructions are available on the original Cookidoo® page.
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