Recipe – Baked Potato with Mexican Beans


This is a favourite post trail run meal.   It’s takes approx 15 to make and is in my opinion vegan fast food.
Serves 2 people
Ingredients
1 large scrubbed and washed potato
1 400g tin Mexican beans
1 Tbsp sriracha sauce
1 tsp vegan margarine
1 Tbsp hummus
1 handful of cherry tomatoes
1/2 C sweet corn
Fresh pepper
Instructions
Place the potato in the microwave for 7 minutes
(Depending on the size it may take longer to cook)
Place the Mexican beans, sweet corn and tomatoes in a pot
On a medium heat.
Test that the potato is cooked by sliding a knife into the potato
When ready make a cross in the centre, place the margarine, hummus, pepper  and
sriracha sauce in the bottom of the potato
Then pour the Mexican bean mixture into the centre and then serve with
Another squirt of sriracha sauce and fresh pepper.

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