Rating: 4 stars
6 Ratings
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  • 5 star values: 3

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.

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
4 mins
cook:
10 mins
total:
14 mins
Yield:
4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

332 calories; calories from fat 8%; fat 3g; saturated fat 1.7g; mono fat 0.1g; poly fat 0.3g; protein 11g; carbohydrates 64.1g; fiber 9g; cholesterol 7mg; iron 3.5mg; sodium 308mg; calcium 106mg.
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