Baked Potatoes Topped With Spicy Vegetable Stew |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Vegetarian Times Ingredients:
4 large russet potatoes, scrubbed |
1 tablespoon vegetable oil |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup diced carrot |
1 -2 garlic clove, minced |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can black beans, drained and rinsed |
1/2 cup vegetable broth |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 cup diced yellow squash |
1 cup diced zucchini |
2 tablespoons chopped cilantro |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 400°.
2. Pierce potatoes with fork tines; bake about 1 hour, until tender.
3. 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.
4. Add in tomatoes, beans, broth, chili powder, and cumin; decrease heat to low; cover and cook 20 minutes.
5. Add in yellow squash and zucchini; cover and cook about 5 minutes, until the vegetables are crisp-tender.
6. Stir in the cilantro; season to taste with salt and pepper.
7. To serve: split the baked potatoes, and mash their pulp slightly.
8. Spoon the vegetable stew into their centers.
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