Mexican Style Potatoes

• 2 medium baked potatoes
• 14 cherry tomatoes
• 1 tablespoon of apple cider vinegar
• Salt and pepper
• 2 cloves of garlic
• ½ teaspoon Mexican chili powder
• 1 teaspoon brown miso paste
• olive oil
• 200 g black beans
• 5 g coriander

FOR CREAM

• 200 g cashew
• 1 teaspoon of tahini
• 125 ml of water
• Salt and pepper
• juice of 1 lemon
• 2 avocados
• juice of ½ lime
• 10 g coriander
• Salt and pepper
• ½ red pepper

Soak the cashews overnight. Preheat the oven to 200 degrees. Wash the potatoes, pierce the skin several times with a fork and bake in the oven for 60-70 minutes until cooked. While the potatoes are cooking, peel and cut the finely chopped garlic and cherry tomatoes in half and ensure that the olive oil does not boil in a bowl. Add the beans, Mexican peppers, apple cider vinegar, miso, and salt and pepper and cook over a gentle heat for 10 minutes. Then add the coriander, then remove from the stove.

To make the cream, take the cashews out of the water and mix all the ingredients together, slowly adding them to the pot until the water is completely gone.

Then remove the avocado flesh and mash with a fork. Finely chop the pepper and coriander, then mix into the avocado flesh with the lime juice, salt, and pepper. When the potatoes are cooked, take them out of the oven and cut them in half. Take out the middle and mix it with 2/3 of the beans and tomatoes. Drizzle with olive oil and bake them in the oven for another 10 minutes.