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Black Bean and Corn-Topped Potatoes

Photo: Oxmoor House
Prep time 4 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
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

Nutrition 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

How to Make It

  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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