I should have known better than to make this, because I'm just not a huge potato-girl.
Black Bean and Corn-Topped Potatoes
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.
More From Oxmoor House
- Calories: 332
- Calories from fat: 8%
- Fat: 3g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 11g
- Carbohydrate: 64.1g
- Fiber: 9g
- Cholesterol: 7mg
- Iron: 3.5mg
- Sodium: 308mg
- Calcium: 106mg
- 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
- 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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