Preheat oven to 400°.
Pierce potatoes with fork tines; bake about 1 hour, until tender.
Meanwhile, heat the oil in a large nonstick skillet over medium heat; add in the onion, bell pepper, carrot, and garlic; cook/stir for about 10 minutes, until the vegetables begin to soften.
Add in tomatoes, beans, broth, chili powder, and cumin; decrease heat to low; cover and cook 20 minutes.
Add in yellow squash and zucchini; cover and cook about 5 minutes, until the vegetables are crisp-tender.
Stir in the cilantro; season to taste with salt and pepper.
To serve: split the baked potatoes, and mash their pulp slightly.
Spoon the vegetable stew into their centers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	308.15 Kcal (1290 kJ)
Calories from fat	40.44 Kcal
		% Daily Value*
Total Fat	4.49g	7%
Cholesterol	0.31mg	0%
Sodium	244.35mg	10%
Potassium	1703.61mg	36%
Total Carbs	57.7g	19%
Sugars	8.52g	34%
Dietary Fiber	7.92g	32%
Protein	10.79g	22%
Vitamin C	66.4mg	111%
Vitamin A	0.8mg	26%
Iron	13.8mg	76%
Calcium	91.9mg	9%

Amount Per 100 g
Calories	71.83 Kcal (301 kJ)
Calories from fat	9.43 Kcal
		% Daily Value*
Total Fat	1.05g	7%
Cholesterol	0.07mg	0%
Sodium	56.96mg	10%
Potassium	397.14mg	36%
Total Carbs	13.45g	19%
Sugars	1.99g	34%
Dietary Fiber	1.85g	32%
Protein	2.51g	22%
Vitamin C	15.5mg	111%
Vitamin A	0.2mg	26%
Iron	3.2mg	76%
Calcium	21.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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