Black Bean and Corn-Topped Potatoes

6 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Prep Time
4 Mins
Cook Time
10 Mins
Yield
4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
April 2009
RECIPE BY 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.

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

Nutritional Information

  • Calories 332
  • Caloriesfromfat 8%
  • Fat 3g
  • Satfat 1.7g
  • Monofat 0.1g
  • Polyfat 0.3g
  • Protein 11g
  • Carbohydrate 64.1g
  • Fiber 9g
  • Cholesterol 7mg
  • Iron 3.5mg
  • Sodium 308mg
  • Calcium 106mg

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

JLBrooks321's Review

michaelguida
August 06, 2014
I should have known better than to make this, because I'm just not a huge potato-girl.

lmlang's Review

JLBrooks321
May 21, 2013
This was so good and so easy to make! I used jarred salsa rather than fresh, and added some fresh spinach for some extra veggies. While this was great on a baked potato, I thought it was even better on a sweet potato.

lafulaberen's Review

Ragel8
July 25, 2012
How do I make the fresh salsa??? please help!!

Kathy611's Review

lmlang
July 18, 2012
This was great for "Meatless Monday!" I did add some chopped jalapeno when I sauteed the onion and garlic. Was also very good the next day for my lunch.

Ragel8's Review

Kathy611
May 10, 2012
I made this recipe and it was terrific. We ate it over baked potatoes, and also ate it as a salsa with chips. It's so good. I had left overs of the salsa topping and so the next night I grilled chicken breasts and topped it with the corn/bean mix and cheese and it was even BETTER the second night. Seriously, we'll be making this topping repeatedly for more than just potatoes.

michaelguida's Review

lafulaberen
March 03, 2012
N/A