easy as:

Southwestern Stuffed Potatoes

Bowl with Spoon

Prep time:
5 minutes

Kitchen Timer

Cook time:
10 minutes

Fork

Servings:
4 potato halves

Topping ideas: hot sauce, avocado, black olives, green onion, cooked meat or tofu, plain low-fat yogurt or sour cream.

Try kidney or pinto beans instead of black beans.

Add leftover cooked chicken, turkey or ground beef.

easy as:

Southwestern Stuffed Potatoes

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Ingredients:

  • 2 medium potatoes (each about 5 inches x 2 inches)
  • 1 cup black beans, rinsed and drained
  • 3/4 cup salsa
  • 1 cup corn (canned and drained, frozen, or fresh cooked)
  • 1/2 cup shredded cheese (try cheddar, pepper jack, or Mexican blend)

Directions:

1. Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.

2. In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.

3. Cut potatoes in half lengthwise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.

Refrigerate leftovers within 2 hours.

Topping ideas: hot sauce, avocado, black olives, green onion, cooked meat or tofu, plain low-fat yogurt or sour cream.

Try kidney or pinto beans instead of black beans.

Add leftover cooked chicken, turkey or ground beef.

Get Nutrition Info
Bowl with Spoon

Prep time:
5 minutes

Kitchen Timer

Cook time:
10 minutes

Fork

Servings:
4 potato halves