Bell Pepper and Black Bean Loaded Baked Potato

Ingredients

• 4 medium potatoes
• Olive oil
• Black salt to taste
• 1 bell pepper, cut into small pieces
• 1 cup boiled kidney beans
• 1/2 tsp. ground cumin
• 1/4 tsp. paprika powder
• 1/3 cup sour cream
• 1/2 tsp. tsp lime zest, plus 2 tsp lime juice and more for serving
• 1 large tomato, seeded and chopped
• 3 tbsp Grated mozarella,

Steps

1. Air-fry potatoes (do not microwave) at 400°F until tender, 35 to 40 minutes, flipping once. Meanwhile, toss bell pepper with 1 teaspoon oil and 1/4 teaspoon salt.
2. In another bowl, toss the beans with cumin, paprika, 1/4 teaspoon salt and 1/2 teaspoon oil.Remove potatoes from air-fryer and transfer to a plate. Add bell pepper to air fryer and air-fry until tender, 5 to 6 minutes.
3. Transfer to bowl with black beans and fold to combine. Split potatoes, top with cheese, then bean-bell pepper mixture.
4. Return potatoes to air fryer and air-fry just until cheese melts and bean mixture is warmed through, 1 to 2 minutes.
5. Serve topped with tomatoes, sour cream and more lime zest.