Santa Fe Black Bean-Topped Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 baking potatoes (about 1 1/2 pounds) |
2 teaspoons vegetable oil |
1 cup diced yellow bell pepper |
1/2 cup coarsely chopped onion |
1 teaspoon bottled minced garlic |
1/3 cup bottled salsa |
1 teaspoon ground cumin |
1 (15-ounce) can black beans, rinsed and drained |
1 (14.5-ounce) can stewed tomatoes, coarsely chopped and drained |
1 cup (4 ounces) shredded monterey jack cheese with jalapeño peppers |
1/4 cup low-fat sour cream |
1/4 cup chopped fresh cilantro |
Directions:
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. While potatoes cook, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in the salsa, cumin, beans, and tomatoes, and cook for 7 minutes or until thick.
3. Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each serving with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro.
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