What's for dinner? This recipe for Mexican black beans and Hasselback potatoes is an easy one-pan traybake or sheet pan dinner recipe that will impress your family. I love spicy Mexican flavours with black beans and crispy Hasselback potatoes. Hasselback potatoes look fun and fancy and don't need too much prep. to make this dinner. The baked potatoes are crispy outside and soft in the centre. For a little 'wow' factor on your dinner table try making them at home.
This recipe is an easy dinner idea to mix and match what's in your cupboard and whip this together for a fun meal for the family.
Where do Hasselback potatoes come from? It is a Swedish version of baked potatoes. Originally a namesake of the restaurant Hasselbacken Hotel in Stockholm Sweden in the 1700s. In Sweden are called “hasselbackspotatis.”
Bakes = 50 + 15 minutes
Serves = 2
- Washed potatoes – 5 to 6
- Sliced Large Onion (top to bottom) – 1/2
- Black beans or your choice – 400g tin
- Mexican spice – 2 to 3 tsp
- Ground cumin powder – 1 tsp
- Salt and pepper to taste
- Cayenne Pepper (optional) – 1/8 tsp
- Garlic powder (optional) – 1/2 tsp
- Grated cheese – 1/2 cup
- Lime juice – 1
- Olive oil – 1 to 2 drizzles
- Green salad leaves – 1 cup
- Spicy Arrabbiata pasta sauce or similar – 1/2 cup (I used half a jar as I had this to use up)
Preheat the oven to 200 ˚C, and line a baking tray with baking paper.
Washed and scrub the potatoes if needed. Thinly slice the potatoes 2/3 way through leaving the bottom uncut. This is easy if you rest the potato on a large wooden spoon, the edges of the spoon will stop the knife going too deep.
Bake for 50 mins, then remove 10 minutes before the end at about 40 minutes, add sliced onion, half can of black beans rinsed and drained, 1/2 cup spicy tomato sauce, spices, a drizzle of olive oil and a little grated cheese. Baked for another 10-15 minutes.
Serve with some green salad leaves and a squeeze of lime juice. I love the leaves with grated beetroot.