Leftovers rock- quick mexi potatoes

So I hate food waste. We throw out things like vegetables we intend to eat that eventually die in the crisper and last week’s dinner (which now looks scary so we sometimes turf the container too). We waste food for a variety of reasons (even if you don’t want to click the link, click the link because Dr. Karl wrote that piece and I love Dr. Karl). But it doesn’t have to be like that.

There’s one section of my extended family who don’t do leftovers. Food not eaten that night doesn’t get eaten. Either it goes straight into the bin or it goes into the fridge and then into the bin later. It’s weird. I love leftovers to the point where I plan for leftovers so I can have yummy lunches for the coming week or freeze portions to create a bit of variety at a later date.

Part of my planning for leftovers includes purposefully cooking a bit more veg than needed and the other night it was baked potatoes. I can’t stand turning on the oven for one or two tiny things, and maximising what you cook in the oven saves electricity and money. So cooking this recipe actually started about 2 days before I finally ate this dish when I rolled my spuds in foil and baked them in the oven until super soft.

This is not a recipe where you need ingredient amounts. You can even make LEFTOVERS SQAURED like I did here, where I added leftover beans to leftover potatoes. It’s a naturally gluten free recipe.

I added: leftover refried beans, tomato and cheese to a roughly chopped up baked potato in a baking dish of your choice. I added guacamole and spring onions to mine after it came out of the oven. Of course, you could add sour cream too.

I like this dish because it’s a little like nachos but uses less processed food. It’s great with sweet potato if you’re not a spud fan.

It’s also really nice done with Indian ingredients (leftover dahl and chopped veg with chopped coriander and a swirl of yoghurt on top after it has come out of the oven).

It’s not a gourmet dish by any stretch of the imagination but it’s solid food as healthy or revolting as you want to make it and is easy to produce in a big baking dish to serve as dinner or a side to something else.

Tuck in.

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2 thoughts on “Leftovers rock- quick mexi potatoes

  1. weightandrun says:

    I can definitely see me eating this. Great idea 🙂

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