Preparation

Step 1 out of 10

Begin by tearing 8-inch to 10-inch wide segments of tin foil from a tin foil roll so you have four large rectangular pieces. Set these aside on your kitchen counter or a large working space.

Step 2 out of 10

Slice the creamer potatoes in half and add to a large bowl.

Step 3 out of 10

Add in the black beans, sliced bell pepper and onion, taco seasoning and salt.

Step 4 out of 10

Drizzle over the olive oil.

Step 5 out of 10

Using clean hands toss together to combine everything well.

Step 6 out of 10

Divide the potato mixture evenly between the four tin foil pieces and pile the potato mixture in the centre of the tin foil rectangle.

Step 7 out of 10

Fold each tin foil piece to cover and wrap the potato mixture then fold and pinch the edges to seal tightly.

Step 8 out of 10

Store the tin foil packets for up to two days in the fridge.

Step 9 out of 10

Once ready to cook, place the tin foil packet on a grill or grate over an open flame and cook for 15 to 20 minutes or until done. The potatoes should be easy to pierce with a fork and browned slightly.

Step 10 out of 10

Once cooked, open the packets and top with one tablespoon of guacamole and one tablespoon of salsa each, and other optional garnishes if desired.