Now this one is simple, nutritious, and tasty. The baked potato will provide a good base of carbs, the beans add an excellent source of protein, the avocado contributes some healthy fat, and everything else makes for an overall great flavor. As a family Mexican dishes are extremely common in our household and because of that I think this variation will fit more commonly into our weekly meals.

If you just finished a long hard workout or day this is a perfect refueler and recovery tool to have as a meal. It is quite a large and substantial meal, but that will power you through the rest of your day and the flavor doesn't do any harm either :)

Ingredients:

-Medium to Large Russet Potato

-Pinto Beans

-Soyrizo (can get at most markets)

-Avocado, cubed

-Cilantro, chopped

-Green Onions, chopped

-This Chipotle Cashew Sauce

-Salt

Directions:

1.) Wrap the Potato in foil and bake at 425 degrees for 45-60 minutes. Until crispy and lightly browned on outside.

2.) Cook the Soyrizo according to the packaging.

3.) Soak the beans overnight. Then in a crock pot fill with water to 2 inches above the beans. Slow cook on low for 7-8 hours. Salt the beans until desired once done.

4.) Make the Chipotle Cashew Sauce.

4.) Cube the Avocado and chop the Cilantro and Green Onions.

5.) Once the Potato is ready, slice down the middle lengthwise and chop the insides a bit to mush it up. Salt the Potato lightly and then PILE all of the other ingredients on top to make a deliciously nutritious power meal. 

Thanks and I hope this will fuel many an adventure!

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