Here’s an easy yet flavour-packed recipe that turns humble ingredients into a knockout dish – perfect for spring or summer! You can also cater for picky eaters by leaving the potatoes plain, because they still taste delicious.
Ingredients
- 6 to 8 whole white potatoes (medium size)
- 1 tin of black beans, drained and rinsed
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup sour cream
- ¼ cup parmesan cheese, grated
- 1 ripe avocado
- Juice of 1 lime
- 1 tomato, diced
- 1 small red or yellow capsicum, diced
- Optional: fresh coriander or spring onion for garnish
Method
1. Boil and Smash the Potatoes
- Place whole potatoes in a large pot of salted water.
- Boil until fork-tender (about 20 minutes).
- Drain and let cool slightly.
- Preheat oven to 220°C (fan-forced).
- Place potatoes on a lined baking tray and gently smash each one with a fork, the bottom of a heavy glass, or a potato masher.
- Drizzle with olive oil, scatter the parmesan over them, and season with salt and pepper.
- Bake for 25 to 30 minutes until golden and crispy.
2. Roast the Black Beans
- Spread black beans on a separate lined tray.
- Toss with cumin, olive oil, salt, and pepper.
- Bake in the same oven for 10 to 15 minutes until slightly crisped and fragrant.
3. Make the Avocado Lime Cream
- In a bowl, mash avocado until smooth.
- Stir in lime juice and a pinch of salt and pepper.
- Whip until creamy (use a fork or small blender for extra smoothness).
4. Assemble
- Top each smashed potato with a very generous dollop of sour cream – because sour cream makes everything better!
- Spoon the roasted black beans over the sour cream.
- Sprinkle with diced tomato and capsicum.
- Finish with a swirl of avocado lime cream.
- Garnish with fresh herbs if you have them.
