Black Bean-Corn-Salsa Stuffed Baked Potatoes

Black Bean-Corn-Salsa Baked Potatoes

Ingredients:

• 4  baking potatoes 
• Cooking spray
• 1/2 cup chopped onion 
• 2 garlic cloves, minced
• 1 teaspoon ground cumin 
• 1/2 teaspoon chili powder 
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained 
• 1 1/2 cups frozen whole-kernel corn (or if canned, drained)
• 1 1/2 cups favorite salsa
• 1/4 cup (1 ounce) reduced-fat shredded cheese

1. 1. Pierce potatoes with a fork. Microwave on HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
2. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, cumin, and chili powder; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
3. 3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff insides with a fork. Spoon about 1 cup bean mixture over each potato. Top each potato with shredded cheese - I like Colby Jack.

Easy Peasy.


I think the secret of deliciousness is my all time favorite salsa - from Mr. Paul Newman (coincidentally also black bean and corn variety)