If serving to young children, you can leave out the fresh chilli for a milder flavour, and add some hot chilli sauce at the end of the cooking time, after you have removed their portions from the pan.
Serves 4 (double chilli mixture and freeze half, if you batch-cook)
- 4 baking potatoes
- 1 cup dried black beans, soaked over-night
- 1 sweet potato, diced
- 1 bell pepper, diced
- 1 medium courgette, diced
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, crushed
- 1 carton of passata
- 1 chilli, finely chopped, optional
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika powder
- 1 tbsp chopped coriander
- 25g/1oz dark, dairy-free chocolate (I used Green & Blacks 70% Dark Chocolate)
- 50g/2oz of lightly salted tortilla chips, crushed (I used Amaizin Bio Corn Chips Natural)
- 100g/4oz grated cheese or melting vegan cheese
- 3-4 ripe tomatoes, de-seeded and chopped
- ½ a cucumber, de seeded and diced
- 1 small red onion, finely diced
- 2-3 tbsp pickled jalapeño chillis, diced
- 2 tbsp white wine vinegar or lime juice
- 2 tbsp chopped fresh coriander
- Salad leaves
When soft, scoop out most of the potato, leaving a little to line the skin to soak up the chilli sauce. Retain the potato for another meal.
Mix all of the salsa ingredients together (except the salad leaves).
Leave to marinate in the fridge, until needed.
Meanwhile, boil the soaked beans for 5 minutes, then reduce to a simmer and cook with the lid on for a further 45-50 minutes until tender but not mushy.
Heat 2 tbsp oil in a large pan and sauté the onion and garlic on a medium heat for 2-3 minutes. Then add the sweet potato and cook for a further 5 minutes until starting to colour. Add the herbs, chilli and spices along with the pepper and courgette, and stir well before pouring the passata over.
Cover, reduce the heat to medium-low and simmer for around 30 minutes.
When the beans are tender, drain them and add them to the chilli mixture, along with the dark chocolate. Stir and then simmer, uncovered for a further 5-10 minutes, or until the sauce has thickened and reduced.
Place the potato skins on a baking tray and fill generously with the chilli.
Top with lightly crushed tortilla chips and grated cheese/dairy-free cheese. Return to the oven for 5 minutes, or until the cheese melts.
Serve with the salsa and salad leaves.
Short-cut: Use 1-2 tins of drained black beans instead of dried, reduce the amount of passata and heat through in the chilli mixture for the last few minutes before serving.
As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network.