A delicious and healthy meal with easy clean up too. Wonderful with guacamole and salsa as the perfect Tex-Mex toppings!
Equipment
- Aluminum foil
- Large bowl
Ingredients
- 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
Garnishes:
- 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
Instructions
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Step 1
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.
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Step 2
Slice the potatoes in half and add to a large bowl.
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Step 3
Add in the black beans, sliced bell pepper and onion, taco seasoning, and salt.
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Step 4
Drizzle over the olive oil.
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Step 5
Using clean hands toss together to combine everything well.
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Step 6
Divide the potato mixture evenly between the four tin foil pieces and pile the potato mixture in the centre of the tin foil rectangle.
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Step 7
Fold each tin foil piece to cover and wrap the potato mixture then fold and pinch the edges to seal tightly.
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Step 8
Store the tin foil packets for up to two days in the fridge.
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Step 9
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.
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Step 10
Once cooked, open the packets and top with one tablespoon of guacamole and one tablespoon of salsa each, and other optional garnishes if desired.
