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Santa Fe Black Bean-Topped Potatoes

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.