Santa Fe Black Bean-Topped Potatoes

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4 servings


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4 baking potatoes (about 1 1/2 pounds)
2 teaspoons vegetable oil
1 cup diced yellow bell pepper
1/2 cup coarsely chopped onion
1 teaspoon bottled minced garlic
1/3 cup bottled salsa
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can stewed tomatoes, coarsely chopped and drained
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup low-fat sour cream
1/4 cup chopped fresh cilantro


Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

While potatoes cook, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in the salsa, cumin, beans, and tomatoes, and cook for 7 minutes or until thick.

Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each serving with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro.

Created date

June 2004

Nutritional Information

Calories 464
Caloriesfromfat 27 %
Fat 13.8 g
Satfat 7.1 g
Monofat 3.8 g
Polyfat 1.8 g
Protein 18.6 g
Carbohydrate 69.3 g
Fiber 7.6 g
Cholesterol 28 mg
Iron 5.5 mg
Sodium 558 mg
Calcium 309 mg