Ingredients
Grill Packets
- 2 1/2 cups creamer potatoes halved
- 1/2 cup canned black beans
- 1 bell pepper thinly sliced
- 1/2 white onion thinly sliced
- 1 Tbsp Taco seasoning
- 1 tsp Sea salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
Optional Garnishes
- 1/4 cup prepared guacamole
- 1/4 cup prepared salsa
- Shredded cheese
- sour cream or greek yogurt
- chopped cilantro
- fresh lime
Instructions
- Begin by tearing 8"-10" wide segments of tin foil from a tin foil roll so you have 4 large rectangular pieces. Set these aside on your kitchen counter or a large working space.
- Slice the creamer potatoes in half and add to a large bowl.
- Add in the black beans, sliced bell pepper and onion, taco seasoning and salt.
- Drizzle over the olive oil.
- Using clean hands toss together to combine everything well.
- Divide the potato mixture evenly between the 4 tin foil pieces and pile the potato mixture in the center of the tin foil rectangle.
- Fold each tin foil piece to cover and wrap the potato mixture then fold and pinch the edges to seal tightly.
- Store the tin foil packets for up to 2 days in the fridge.
- Once ready to cook, place the tin foil packet on a grill or grate over an open flame and cook for 15-20 minutes or until done. The potatoes should be easy to pierce with a fork and browned slightly.
- Once cooked, open the packets and top with 1 tablespoon of guacamole and 1 tablespoon of salsa each, and other optional garnishes if desired.
Nutrition
Calories |681kcalCarbohydrates |94gProtein |15gFat |29gSaturated Fat |4gPolyunsaturated Fat |3gMonounsaturated Fat |20gSodium |2888mgPotassium |2189mgFiber |18gSugar |11gVitamin A |3978IUVitamin C |233mgCalcium |102mgIron |6mg