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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