Black Bean and Corn-Topped Potatoes

Black Bean and Corn-Topped Potatoes Recipe
Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 332
Caloriesfromfat 8 %
Fat 3 g
Satfat 1.7 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 11 g
Carbohydrate 64.1 g
Fiber 9 g
Cholesterol 7 mg
Iron 3.5 mg
Sodium 308 mg
Calcium 106 mg

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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