eCook Meal
Mexican Loaded Baked Potato
with black beans, avo & cashew nut cream cheese
There’s nothing quite as comforting and familiar as a jacket potato with all the trimmings. We’ve given this one a Mexican twist with a black bean, tomato, and piquanté pepper topping. Sided with a charred corn & pickled red onion salad and guacamole. All garnished with drippings of macadamia nut yoghurt and fresh coriander.
Serving guide
Choose your portion size.
HOT Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35-40]|#7DA0D7 minutes.
QUICK PICKLE
In a bowl, combine the juice of 1 [2]|#7DA0D7 Lemon wedge/s, a sweetener (to taste), and seasoning. Add the onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both|#7DA0D7 halves]|#7DA0D7. Thinly slice, squeeze over some lemon juice and season. Set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, add the Corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred Corn, to medium heat with a drizzle of oil (if necessary). Add ½ the Tomato and ½ the piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the black beans, the NOMU spice blend (to taste), 25ml [50ml]|#7DA0D7 of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred Corn, add the salad leaves, the remaining Tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked Potato. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!
HOT Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35-40]|#7DA0D7 minutes.
QUICK PICKLE
In a bowl, combine the juice of 1 [2]|#7DA0D7 Lemon wedge/s, a sweetener (to taste), and seasoning. Add the onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both|#7DA0D7 halves]|#7DA0D7. Thinly slice, squeeze over some lemon juice and season. Set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, add the Corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred Corn, to medium heat with a drizzle of oil (if necessary). Add ½ the Tomato and ½ the piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the black beans, the NOMU spice blend (to taste), 25ml [50ml]|#7DA0D7 of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred Corn, add the salad leaves, the remaining Tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked Potato. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!
HOT Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
QUICK PICKLE
In a bowl, combine the juice of 3 [4]|#7DA0D7 Lemon wedges, a sweetener (to taste), and seasoning. Add the onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the avocados and remove the pips. Keeping the flesh intact, peel the skin off one and a half [all]|#7DA0D7 sides of the avocados. Thinly slice, squeeze over some Lemon juice and season. Set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, add the Corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred Corn, to medium heat with a drizzle of oil (if necessary). Add ½ the Tomato and ½ the piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the black beans, the NOMU spice blend (to taste), 75ml [100ml]|#7DA0D7 of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred Corn, add the salad leaves, the remaining Tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked Potato. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!
HOT Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
QUICK PICKLE
In a bowl, combine the juice of 3 [4]|#7DA0D7 Lemon wedges, a sweetener (to taste), and seasoning. Add the onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the avocados and remove the pips. Keeping the flesh intact, peel the skin off one and a half [all]|#7DA0D7 sides of the avocados. Thinly slice, squeeze over some Lemon juice and season. Set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, add the Corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred Corn, to medium heat with a drizzle of oil (if necessary). Add ½ the Tomato and ½ the piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the black beans, the NOMU spice blend (to taste), 75ml [100ml]|#7DA0D7 of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred Corn, add the salad leaves, the remaining Tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked Potato. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.37
for 4 servings · R33.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Loaded Baked Potato?
The preparation time for Mexican Loaded Baked Potato with black beans, avo & cashew nut cream cheese is between 30 and 45 minutes.
What is the total time required to make Mexican Loaded Baked Potato with black beans, avo & cashew nut cream cheese?
The total time required to make Mexican Loaded Baked Potato with black beans, avo & cashew nut cream cheese is between 45 and 60 minutes.
How many servings does Mexican Loaded Baked Potato provide?
4 servings
What are the main ingredients in Mexican Loaded Baked Potato?
Avocado, Black Beans, Cashew Nut Cream Cheese, Corn, Fresh Coriander, Lemon, NOMU Mexican Spice Blend, Onion, Piquanté Peppers, Potato, Salad Leaves, Tomato, Tomato/es
What is the nutritional information of Mexican Loaded Baked Potato?
Calories: 771, Carbs: 113 grams, Fat: grams, Protein: 36 grams, Sugar: 20.5 grams, Salt: 1514 grams
How do I prepare Mexican Loaded Baked Potato?
HOT POTATO: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35-40]|#7DA0D7 minutes. TIME FOR THE TRIMMINGS: Return the pan, with the remaining charred corn, to medium heat with a drizzle of oil (if necessary). Add ½ the tomato and ½ the piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the black beans, the NOMU spice blend (to taste), 25ml [50ml]|#7DA0D7 of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm. ZESTY SALAD: To the salad bowl with the reserved charred corn, add the salad leaves, the remaining tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined. QUICK PICKLE: In a bowl, combine the juice of 1 [2]|#7DA0D7 lemon wedge/s, a sweetener (to taste), and seasoning. Add the onion and toss until coated. Set aside to pickle. PLATE UP!: Plate up the baked potato. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef! AVO-COURSE!: Halve the avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both|#7DA0D7 halves]|#7DA0D7. Thinly slice, squeeze over some lemon juice and season. Set aside. CHARRED CORN: Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
What should be prepared from my kitchen to make Mexican Loaded Baked Potato?
Avocado, Black Beans, Cashew Nut Cream Cheese, Corn, Fresh Coriander, Lemon, NOMU Mexican Spice Blend, Onion, Piquanté Peppers, Potato, Salad Leaves, Tomato, Tomato/es
How many calories does Mexican Loaded Baked Potato have?
771 calories
How much fat content does Mexican Loaded Baked Potato have?
grams