Santa Fe Black Bean-Topped Potatoes

By dashy_65

Karen A. Levin, Cooking Light

APRIL 2000

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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.

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.

464 cal, 13.8g fat, 18.6g protein, 69.3g carbs, 7.6g fiber, 558mg sodium