|Title:||Black Bean and Corn-Topped Potatoes *****|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
4 baking potatoes
1/2 c chopped onion
2 garlic cloves- minced
1 t ground cumin
1/2 t chili powder
1 can (15 oz.) black beans- rinsed and drained
1 1/2 c frozen whole-kernel corn
1 1/2 c fresh salsa
1/4 c reduced-fat shredded cheddar-jack cheese
1/4 c chopped fresh cilantro
|Directions:||Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave on high 10 minutes, turning and rearranging potatoes after 5 minutes.
While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; saute 3 minutes. Reduce heat to low. Add beans, corn and salsa; cook 4 minutes or until thoroughly heated.
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.