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Mexican Beans and Baked Potato
Mexican Beans and Baked Potato

Mexican Beans and Baked Potato

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These really are fantastic Mexican beans. Red kidney and pinto in a bold rich sauce with a kick of jalapeno. Perfect over potatoes, chos, rice, wraps...

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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g Wattie's Mexican Style Beans
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Step 1
Heat Wattie's Mexican Style Beans and serve over a baked potato. Create a salsa style salad of diced avocado, tomato and thinly sliced red onion to serve on the side.
Kraft Kitchen Tips!
For another tasty way to serve, spoon beans onto a wrap. Fold in the sides and roll to enclose the beans and sauce. Place in a greased ovenproof dish. Top with grated cheese and bake at 200°C for 10-15 minutes until hot and golden.
Made With
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Mild Mexican Style Beans

Beans in a delicious mild Mexican style sauce. Mildly Spiced vy Beans with Jalapeno and Capsicum.
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