A delicious and healthy meal with easy clean up too. Wonderful with guacamole and salsa as the perfect Tex-Mex toppings!
- Aluminum foil
- Large bowl
- 2 1/2 cups Little Potatoes, halved
- 1/2 cup organic canned black beans
- 1 bell pepper, sliced thinly
- 1/2 white onion, sliced thinly
- 1 Tbsp organic taco seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 1/4 cup prepared guacamole
- 1/4 cup prepared salsa
- (To taste) cheese, shredded
- (To taste) sour cream or Greek yogurt
- (To taste) cilantro, chopped
- (To taste) fresh lime
Begin by tearing 8-inch to 10-inch wide segments of tin foil from a tin foil roll so you have four large rectangular pieces. Set these aside on your kitchen counter or a large working space.
Slice the potatoes in half and add to a large bowl.
Add in the black beans, sliced bell pepper and onion, taco seasoning, and salt.
Drizzle over the olive oil.
Using clean hands toss together to combine everything well.
Divide the potato mixture evenly between the four tin foil pieces and pile the potato mixture in the centre of the tin foil rectangle.
Fold each tin foil piece to cover and wrap the potato mixture then fold and pinch the edges to seal tightly.
Store the tin foil packets for up to two days in the fridge.
Once ready to cook, place the tin foil packet on a grill or grate over an open flame and cook for 15 to 20 minutes or until done. The potatoes should be easy to pierce with a fork and browned slightly.
Once cooked, open the packets and top with one tablespoon of guacamole and one tablespoon of salsa each, and other optional garnishes if desired.