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.
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.
Cooking Light Fresh Food Fast
JLBrooks321's Review