Black Bean and Corn-Topped Potatoes

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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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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