These were pretty quick and very tasty. DH loved them and I think they are a great weeknight meal. I definitely recommend these. My potatoes took a few minutes longer but maybe my microwave is weak. I think the cilantro topping is a great enhancement so don't skip it.
Santa Fe Black Bean-Topped Potatoes
4 baking potatoes (about l l/2 lbs)
2 tsp vegetable oil
l c diced yellow bell pepper
l/2 c coarsely chopped onion
l tsp bottled minced garlic
l/3 c bottled salsa
l tsp ground cumin
l l5 oz. can black beans, rinsed/drained
l l4.5 oz. can stewed tomatoes, coarsely chopped & drained
l c (4 oz) shredded Monterey Jack cheese w/jalapeno peppers
l/4 c low-fat sour cream
l/4 c chopped fresh cilantro
Pierce potatoes w/fork, arrange in circle on towels in microwave. Zap on HIGH l6 min. or til done, rearranging after 8 min. Let stand 5 min.
As potatoes cook, heat oil in large nonstick skillet over medium. Add bell pepper, onion, garlic, stir-fry 3 min. Stir in salsa, cumin, beans, & tomatoes, cook 7 min. til thick.
Split potatoes open w/fork, fluff pulp. Spoon 3/4 c. bean mixture over each potato. Top each w/l/4 c cheese, l Tbs. sour cream, and l Tbs. cilantro.
464 cal, l3.8 g fat, l8.6 g protein, 7.6 g fiber, 28 mg chol, 558 mg sodium.
I made these a couple of weeks ago and also thought they were good. I could have eaten the topping all by its self.
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