4 large baked potatoes (approx 600 grams)
3 tablespoons apple cider vinegar
3 garlic cloves, minced
4 tablespoons gluten free Miso paste
1 1/2 cups black beans
100 grams of corn kernels (Use tinned and drain juice)
1 cup plain yoghurt
1 red onion, chopped
3 tablespoons Tahini
Juice of 1 lemon
1 cup fresh coriander
1 finely chopped chilli, deseeded
2 tablespoons olive oil
Salt and pepper to season
1 avocado, mashed
In a bowl, mix the miso paste, garlic and lemon juice. Put aside.
In a frying pan, heat coconut oil on a medium heat and cook the black beans and onion for 7-10 minutes over medium heat.
Preheat your oven to 180. Line a baking tray with non-stick paper. Lightly brush the foil with oil. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50-60 minutes until they are tender and the skins are crisp. Let them cool for a few minutes.
Slice the potatoes lengthwise in half and scoop out the insides. Brush the skins and the insides lightly with oil.
Scoop the black bean mixture into the potato, drizzle with the miso paste sauce, avocado and yoghurt.
Recipe from 'Nourished' by Julia and Libby Matthews.
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