Jacket Potatoes with Spicy Baked Beans and Chimichurri Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked potatoes topped with spicy black beans and fresh chimichurri sauce made with parsley and red wine vinegar. Hearty and flavorful, it's a satisfying vegetarian main with bold, zesty flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 baking potatoes (large)
- 1 tbsp olive oil (extra virgin)
- 1 red pepper (diced)
- 1 onion (chopped)
- 3 cloves garlic
- 1 tsp cumin
- ½ tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 800g/28oz canned black beans
- 125ml/ ½ cup water
- 2 tbsp tomato paste
- 30g/ ½ cup fresh flat leaf parsley
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- 125ml/ ½ cup olive oil (extra virgin)
- 4 tsp red wine vinegar
- salt to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 971mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2078mg
- Calcium
- 142mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 971MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.