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- 1 tbsp olive oil
- 3 shallots (finely sliced)
- 3 cloves garlic (minced)
- 2 red chillies (finely sliced)
- 1 red pepper (finely sliced)
- 2 tbsp fajita seasoning
- 3 cups cooked rice
- 1.5 cups black beans
- 1/3 cup cilantro (finely chopped)
- 1 lime (juiced)4 large potatoes (baked)
For the mashed potato top
- 1 tbsp dairy free butter
- Pinch of salt
- Pinch of pepper
- Dairy free cheese (grated)
- Broken Nachos
- Cilantro (finely sliced)
- Chilli flakes
Heat the olive oil in a pan.
Fry the shallots until they’re soft.
Add the garlic & cook them until the aroma has been released.
Add the red chilli, red pepper & fajita seasoning & cook until the vegetables have softened.
Add the rice & beans & stir them in.
Add the cilantro & lime juice & stir them in.
Cut the lids off your potatoes, hollow out the flesh & put it in a bowl.
Add the dairy free butter, salt & pepper & mash it together so you have a nice creamy mash.
Fill the potato skins with the rice & dairy free cheese.
Cover the top of the potatoes with the mash potato.
Bake the potatoes for 15 minutes at 220℃ (428℉).
Take the potatoes out of the oven & plate them up.
Dress the potatoes with guacamole, salsa, broken nachos, chilli flakes & cilantro.