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Jacket Burritos

Jacket Burritos
Jacket Burritos

We LOVE Mexican food, but we’re from Yorkshire, so we also like jacket potatoes. We decided to blend the two together and this is what we got.

We can't really believe this hasn't been a 'thing' already, it is absolutely scrumptious! We think this makes such a great plant-based lunch idea that will make your co-workers very jealous!

If you love a jacket potato but fancy making a more exciting vegan filling then this truly is an excellent recipe.

Trust us, it was BANGIN’ - give it a bash at home.

Ingredients
Method

Before you start

Preheat the oven to 190℃, fan setting | Microplane | Food processor | Large deep frying pan | Garlic crusher/grater

Ingredients

  • 4 large sweet potatoes
  • 3 shallots
  • 3 garlic cloves
  • 2 red chillies
  • 1 red pepper
  • 2 tbsp fajita seasoning
  • 3 cups (540g) of cooked rice
  • 1 can (400g) of black beans, drained
  • Handful of chopped coriander
  • 1 lime
  • Olive oil
  • Salt and pepper

For the mashed potato top

  • 1 tbsp harissa paste
  • 1 lime
  • 100g plant-based grated cheese
  • Salt and pepper

To serve

  • 100g guacamole
  • 100g tomato salsa
  • 100g nachos, broken
  • Handful of chopped coriander
  • Pinch of chilli flakes

Method

  1. 1.

    Cook the potatoes | Place the potatoes onto a baking tray and drizzle with olive oil | Poke a few holes in the potatoes using a fork and cook for 45-60 minutes, until golden brown on the outside and soft throughout

  2. 2.

    While the potatoes cook, prepare the ingredients | Peel and slice the shallots | Peel and dice the garlic | Slice the chillies and red pepper

  3. 3.

    Make the filling | Place a pan over a medium heat and add a drizzle of olive oil | Once warm, add the sliced shallots and a pinch of salt, cook for 5 minutes until they become soft | At this point, add the diced garlic and cook for a minute or so | Mix through the sliced red chilli, red pepper and fajita seasoning and cook until the vegetables have softened, about 5-10 minutes | Once soft, mix through the cooked rice and black beans and heat through | Finally, stir through the chopped coriander and the juice of 1 lime

  4. 4.

    Hollow out the potatoes | Once the potatoes are cooked, cut the lids off and spoon the flesh out into a bowl | Add the harissa paste, the juice of 1 lime and a pinch of salt & pepper | Mash the mixture together so you have a nice creamy mash

  5. 5.

    Stuff the potato skins | Fill the potato skins with the rice | Spoon the mashed potato mixture on top of the potatoes before topping with a good sprinkle of plant-based cheese

  6. 6.

    Finish the loaded potato skins | Turn the oven up to 220ºC, fan setting and bake the potatoes for 10-15 minutes until golden and delicious

  7. 7.

    Time to serve | Take the potatoes out of the oven and plate them up | Dress the potatoes with a spoonful of guacamole, tomato salsa, broken nachos, a pinch of chilli flakes & coriander