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Santa Fe Black Bean-Topped Potatoes

Santa Fe Black Bean-Topped Potatoes

Cooking Light APRIL 2000

  • Yield: 4 servings


  • 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


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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 27%
  • Fat: 13.8g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 18.6g
  • Carbohydrate: 69.3g
  • Fiber: 7.6g
  • Cholesterol: 28mg
  • Iron: 5.5mg
  • Sodium: 558mg
  • Calcium: 309mg

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Santa Fe Black Bean-Topped Potatoes recipe