Ingredients

4 large baking potatoes, scrubbed and pricked with a fork

1 roasted red pepper in brine, drained and diced

1  red onion, finely chopped

           198g can sweetcorn, drained                                                                  

2  ripe tomatoes, diced

2 tbsp finely chopped fresh coriander, plus extra to serve

400g can red kidney beans in chilli sauce

Zest of 1 lime

2 little gem lettuces, leaves separated

Fat-free natural yogurt, to serve

Large pinch of mild chilli powder, to serve

Method

1.           Microwave the potatoes for 8-10 minutes on High. Turn over and microwave for a further 4-5 minutes, or until soft.

2.           Meanwhile, put the pepper, onion, sweetcorn, tomatoes and coriander in a non-stick saucepan and place over a medium heat. Stir in the kidney beans in chilli sauce and bring to a gentle simmer. When thoroughly heated through, remove from the heat and stir in the lime zest.

Cut the potatoes in half and fluff up the flesh with a fork. Divide the lettuce between 4 plates and top with the potato halves. Spoon the bean mixture over the potatoes. Dollop over the yogurt, then scatter over the extra coriander and chilli powder to serve