Jacket Potatoes with refried beans, guacamole & cashew sour cream - WellBeing Magazine

Ingredients

• <b>Refried Bean Mix</b>
• ½ onion, finely diced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 red capsicum, sliced
• 400g tin diced tomatoes
• 1 tbsp vegan beef stock powder
• 420g tin red kidney beans, 420g tin black beans, 420g tin pinto beans<br>/<br><b>Cashew Sour Cream (makes 1.5 cups)</b>
• 1 cup raw cashews
• 1 cup water
• 1 large ripe avocado
• ¼ tsp salt<br></br><b>Guacamole</b>
• ½ tbsp finely chopped jalapeño (optional)
• 1 tbsp red onion, finely chopped
• ¼ cup finely diced tomatoes
• 1 tbsp coriander leaves, chopped
• ¼ tbsp lime juice
• ½ tsp salt <br></br><b> To Serve </b>
• 4 large potatoes, baked in the oven until cooked through
• Microgreens or coriander leaves
• 4 tsp sambal oelek