44
      Saturday
      60 / 42
      Sunday
      56 / 41
      Monday
      53 / 39

      Black Bean and Corn Topped Potatoes

      Serves 4

      Ingredients:

      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; saut 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.

      component-story-more_media_horiz-v1-01
      FOLLOW US ON TWITTER