The Recipe

Black Bean and Corn-Topped Potatoes

Name: Black Bean and Corn-Topped Potatoes
Prep time: 4 min
Cook time: 10 min
Yield: 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)
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

COOK TIME : 10 minutesPREP TIME : 4 minutes

By Oxmoor HouseFrom Myrecipes

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Ingredients

DESCRIPTION

You can also enjoy this bountiful Southwestern-style topping with baked tortilla chips instead of potatoes. When corn is in season, substitute fresh sweet corn kernels for frozen.

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

DIRECTIONS

Read Directions

NUTRITION