- Peanut free
- Shellfish free
- Gluten free
- High in dietary fibre
- Nut free
- High in protein
- Seafood free
- Wheat free
- Soy free
- Vegetarian
- Sesame free
- No added sugar
If you’re a fan of nachos, try our loaded fries with smoky beans recipe. Full of spices and hearty veg, this dish is a guaranteed crowd-pleaser.
- Serves4
- Cook time1 hour 20 minutes
- Prep time20 minutes, + 15 mins standing time
Ingredients
- 1.2kg large potatoes, cut lengthways into 1cm-thick batons
- 1/4 cup (60ml) olive oil
- 1 red onion, finely chopped
- 1/2 long red chilli, thinly sliced (optional)
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 400g can red kidney beans, rinsed, drained
- 400g can cherry tomatoes
- 1 1/4 cups (150g) Coles Australian Shredded Tasty Cheddar
- 200g mixed tomatoes, sliced
- 1 avocado, stoned, peeled, chopped
- 4 pickled green chillies, sliced (optional)
- 1 spring onion, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 240°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10-15 mins or until just tender. Drain well. Spread the potato on a baking tray and set aside for 15 mins to dry.Step 2
Meanwhile, heat 1 tbs of the oil in a saucepan over medium-high heat. Add the onion, red chilli, if using, and garlic and cook, stirring, for 4-5 mins or until tender. Add the cumin, coriander and half the paprika. Stir for 30 secs or until aromatic. Add the beans, canned tomato and 1/2 cup (125ml) water. Season. Bring to a simmer. Cook, stirring occasionally, for 10-15 mins or until the sauce thickens.
Step 3
Line a large baking tray with baking paper. Drizzle potato with remaining oil. Toss to combine. Arrange in a single layer over the lined tray. Sprinkle with the remaining paprika. Season. Bake, turning occasionally, for 35-40 mins or until potato is golden brown and crisp.Step 4
Sprinkle the potato with half the cheddar. Top with the bean mixture and remaining cheddar. Bake for 10-15 mins or until golden brown. Top with mixed tomato, avocado, pickled green chilli, if using, and spring onion to serve.
Serve with coriander sprigs, sour cream and lime wedges
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Loaded fries with smoky beans
- Serves4
- Cook time1 hour 20 minutes
- Prep time20 minutes, + 15 mins standing time
Ingredients
- 1.2kg large potatoes, cut lengthways into 1cm-thick batons
- 1/4 cup (60ml) olive oil
- 1 red onion, finely chopped
- 1/2 long red chilli, thinly sliced (optional)
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 400g can red kidney beans, rinsed, drained
- 400g can cherry tomatoes
- 1 1/4 cups (150g) Coles Australian Shredded Tasty Cheddar
- 200g mixed tomatoes, sliced
- 1 avocado, stoned, peeled, chopped
- 4 pickled green chillies, sliced (optional)
- 1 spring onion, thinly sliced
Description
If you’re a fan of nachos, try our loaded fries with smoky beans recipe. Full of spices and hearty veg, this dish is a guaranteed crowd-pleaser.
Method
Step 1
Preheat oven to 240°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10-15 mins or until just tender. Drain well. Spread the potato on a baking tray and set aside for 15 mins to dry.Step 2
Meanwhile, heat 1 tbs of the oil in a saucepan over medium-high heat. Add the onion, red chilli, if using, and garlic and cook, stirring, for 4-5 mins or until tender. Add the cumin, coriander and half the paprika. Stir for 30 secs or until aromatic. Add the beans, canned tomato and 1/2 cup (125ml) water. Season. Bring to a simmer. Cook, stirring occasionally, for 10-15 mins or until the sauce thickens.
Step 3
Line a large baking tray with baking paper. Drizzle potato with remaining oil. Toss to combine. Arrange in a single layer over the lined tray. Sprinkle with the remaining paprika. Season. Bake, turning occasionally, for 35-40 mins or until potato is golden brown and crisp.Step 4
Sprinkle the potato with half the cheddar. Top with the bean mixture and remaining cheddar. Bake for 10-15 mins or until golden brown. Top with mixed tomato, avocado, pickled green chilli, if using, and spring onion to serve.
Serve with coriander sprigs, sour cream and lime wedges