Black Bean and Corn-Topped Potatoes |
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Prep Time: 4 Minutes Cook Time: 10 Minutes |
Ready In: 14 Minutes Servings: 4 |
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You can also enjoy this bountiful Southwestern-style topping with baked tortilla chips instead of potatoes. When corn is in season, substitute fresh sweet corn kernels for frozen. Ingredients:
4 (6-ounce) baking potatoes |
cooking spray |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 (15-ounce) can no-salt-added black beans (such as eden organic), rinsed and drained |
1 1/2 cups frozen whole-kernel corn |
1 1/2 cups fresh salsa |
1/4 cup (1 ounce) reduced-fat shredded cheddar-jack cheese (such as cabot) |
1/4 cup chopped fresh cilantro |
Directions:
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.
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