Baked Potato with Beans & Veg

Ingredients

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kidney beans

  All types, mature seeds, canned

  420g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Carrots

  Raw

  1 large or 72g

• Mozzarella cheese

  Part skim milk

  ⅓ cup, shredded or 37g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Heat oven to 180C, put potatoes in the oven, whole
2. Chop onion, garlic and tomato; chop or grate zucchini and carrot
3. Lightly heat 1 tbsp olive oil in saucepan, add onion, sauté for 1-2 minutes; add paprika, garlic and tomato, zucchini and carrot; cook for 2-3 minutes.
4. Add beans, bring to boil then simmer on low heat for about 5 minutes.
5. When potatoes are soft, cut into quarters (without cutting through them completely)
6. Drizzle olive oil on top, sprinkle salt and pepper to taste, then add bean mixture topped with grated cheese.
7. Pop back in the oven to melt the cheese, then serve with avocado (and if desired lettuce) on top.

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