Black Bean and Corn-Topped Potatoes

By á-4131

Yield: 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
8 points plus

Calories: 332
Calories from fat: 8%
Fat: 3g
Saturated fat: 1.7g
Monounsaturated fat: 0.1g
Polyunsaturated fat: 0.3g
Protein: 11g
Carbohydrate: 64.1g
Fiber: 9g
Cholesterol: 7mg
Iron: 3.5mg
Sodium: 308mg
Calcium: 106mg

Ingredients

• 4 (6-ounce) 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 (such as Eden Organic), rinsed and drained $
• 1 1/2 cups frozen whole-kernel corn
• 1 1/2 cups fresh salsa $
• 1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot) $
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

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.
2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 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.