Recipe courtesy of Idaho Potato (idahopotato.com)
Makes 2 entrée servings
The Baked Potato:
1 can refried beans, Mexican style
Salt and pepper to taste
Hot sauce, optional
1 T. olive oil
2 baked Idaho russet potatoes
1 avocado, ripe, sliced or cubed
2 T. cilantro leaves, chopped
½ jalapeño, thinly sliced
¼ c. Vegan Avocado-Cilantro Sauce (recipe follows)
Heat refried beans, and season to taste with salt and pepper. Add hot sauce for extra spicy. Split and fluff baked potatoes, season with salt and pepper and a small drizzle of olive oil. Top potatoes with about ¼ cup warm refried beans. Add avocado, cilantro and sliced jalapeño. Finish with 2 tablespoons of Vegan Avocado-Cilantro Sauce.
The Vegan Avocado-Cilantro Sauce:
1 medium avocado, ripe
⅓ c. cilantro
2/3 c. water, plus more as needed
½ t. kosher salt
1 t. coriander
⅛ c. lime juice
2 garlic cloves
Cracked pepper to taste
Pinch cayenne or a few slices jalapeño (optional, to taste)
Place all Vegan Avocado-Cilantro ingredients into a blender, and blend until very smooth.