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Our Recipes

Mexican Bean Loaded Skins

Serves 4 - Prep 20 Mins - Cook 1 Hour 20 Mins

Ingredients

For the Jackets; Or use leftovers, or buy?*

  • 4 Large Baking Potatoes
  • 1 tbsp Olive Oil
  • 1 tsp Sea Salt

For the beans;

  • 2 x 400g Tin Red Kidney Beans, drained
  • 1 tsp Crushed Garlic
  • 1 tbsp Olive Oil
  • Small Red Onion, finely diced
  • 1 tsp Chipotle Powder
  • 1 tbsp Tomato Puree
  • Handful of Fresh Coriander, roughly Chopped
  • 200ml Vegetable Stock

For the Guacamole;

  • 1 Avocado
  • Juice of Half a Lime
  • Pinch of Chilli Flakes (Optional)
  • Handful of Fresh Coriander, roughly Chopped

To Serve;

  • 50g Pilgrims Choice Cheddar, Mature/Extra Mature/Vintage, grated
  • 2 tbsp Sour Cream

Method

  1. Preheat the oven to 200C/180C Fan/Gas Mark Drizzle the potatoes with oil and sea salt, bake for 40-50 minutes until tender and crisp.
  2. Wash and drain the kidney beans and mash half of them with a fork. Fry the onion and garlic with the chipotle powder for 3-4 mins, then add tomato puree and vegetable stock. Add mashed and whole beans to the pan, simmer until thickened.
  3. Season with salt and pepper and add the fresh coriander.
  4. Whilst the beans cook. Half and destone the avocado, mash on a chopping board with a knife or fork, add a pinch of chilli flakes, juice of half the lime and fresh coriander and mix will.
  5. Half the cooked jacket, top with the beans, guac and a dollop of sour cream. Sprinkle generously with cheddar cheese.