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INGREDIENTS:
4 large potatoes, washed
½ cup mild Mexican Tomato Salsa
420g can Edgell Four Bean Mix, drained
½ cup grated reduced fat Cheddar cheese
Fresh sprout for serving
METHOD:
1. Wrap potatoes in foil and cook on the barbecue for 40 minutes or until tender.
2. Combine tomato salsa and drained Edgell Four Bean Mix. Heat in a microwave oven on high for 1 minute.
3. Make a slit in the potatoes and spoon bean mixture over, sprinkle with cheese and sprouts and serve immediately.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
TIP: Potatoes can be partially cooked in the microwave for 10 minutes before wrapping in foil to reduce cooking time on the barbecue.
| Energy |
1009kJ |
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| Protein |
12.5g |
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| Fat - total |
5.8g |
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| - saturated |
3.2g |
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| Carbohydrate - total |
31.8g |
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| - sugars |
4.3g |
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| Fibre |
6.4g |
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| Sodium |
475mg |
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