Mexican-Inspired Bean Cob Loaf
Prep Time: 25 minutes
Cook Time: 10 minutes
Serves: 10 people
Give nachos the flick and try our Mexican-inspired bean cob loaf, filled with smashed avocado and a spicy salsa and topped with the TABASCO® Green Jalapeno Sauce.
Ingredients:
1 crusty cob loaf
420g Macro Organic Pinto Beans, rinsed, drained
250g light cream cheese, softened
½ cup light sour cream
¼ cup chipotle sauce
1 cup shredded tasty cheese
1 bunch coriander, leaves picked, finely chopped (save ¼ cup leaves to garnish)
1 corn cob, husks and silks discarded, kernels removed
1 tomato, finely chopped
2 tbs drained pickled jalapeno
1 lime, ½ juiced, ½ cut into wedges
1 avocado, halved, deseeded, mashed
250g Qukes baby cucumbers, cut into wedges
TABASCO® Green Jalapeno Sauce
Method:
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut 4cm off top of cob. Remove bread from centre, leaving a 2cm crust. Cut removed bread and cob top into large cubes. Place cubed bread on tray.
Place beans, cream cheese, sour cream, sauce, TABASCO® Green Jalapeno Sauce, half the tasty cheese and three-quarters of the coriander in a large bowl and stir to combine. Season. Spoon bean mixture into cob. Sprinkle remaining tasty cheese over cob, and bread cubes. Bake for 20 minutes or until cheese and cob are golden brown.
Meanwhile, heat a large frying pan over high heat. Cook corn, stirring occasionally, for 5 minutes or until charred. Transfer to a medium bowl. Add tomato, jalapeno, lime juice and remaining coriander. Stir to combine and season.
Transfer cob to a platter. Top with avocado, corn mixture, extra coriander and a drizzle of the TABASCO® Green Jalapeno Sauce. Serve with cubed bread, cucumber and lime wedges.
Enjoy!
Join Dave Franklin and Lisa McCune on The Garden Hustle for more TABASCO® recipes on Channel Nine and 9NOW!
TABASCO® Green Jalapeno Sauce
Mild jalapeno flavour. Pairs well with dips and Mexican cuisine.
Available at your favourite grocery store. Visit Tabasco.com for more recipe inspiration.