Black Bean and Corn-Topped Potatoes

Name: Black Bean and Corn-Topped Potatoes
Prep time: 4 min
Cook time: 10 min
Total time: 14 min
Yield: 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
Ingredients: 4 (6-ounce) baking potatoes; Cooking spray; ½ cup chopped onion; 2 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon chili powder; 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained; 1 ½ cups frozen whole-kernel corn; 1 ½ cups fresh salsa; ¼ cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot); ¼ cup chopped fresh cilantro

6 Ratings
5 Reviews

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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Credit: 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)

Nutrition Info

Directions

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.

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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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

Per Serving:

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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Jessica

08/06/2014

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

lmlang

05/21/2013

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

07/25/2012

How do I make the fresh salsa??? please help!!

Kathy611

07/18/2012

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

05/10/2012

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.

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Black Bean and Corn-Topped Potatoes

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (5)

All Reviews for Black Bean and Corn-Topped Potatoes

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Black Bean and Corn-Topped Potatoes

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (5)

All Reviews for Black Bean and Corn-Topped Potatoes