Black Bean and Corn Topped Potatoes - News, Weather and Classifieds for Southern New England

Black Bean and Corn Topped Potatoes

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Serves 4


4 baking potatoes

1/2 cup onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 14.5 ounce can no salt added black beans, rinsed

1 1/2 cups frozen whole kernel corn

1 1/2 cups salsa

1/2 cup reduced fat cheddar jack cheese, shredded

1/4 cup cilantro, chopped

Method of Preparation:

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. While potatoes cook, heat a large nonstick skillet over medium-high heat.

2. 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.

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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