- Serves4
- Cook time1 hour 20 minute
- Prep time20 minute, + 15 mins standing time
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.
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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
Loaded fries with smoky beans
- Serves4
- Cook time1 hour 20 minute
- Prep time20 minute, + 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
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